| Prep Time | 5 |
| Cook Time | 40 minutes |
| Servings |
Ingredients
- 300 gram Beans (dried)
- 200 gram Cauliflower
- 1 piece Onion
- 2 liters Broth
- 1 liter Water
- 1 teaspoon Rosemary (dried)
- Salt (to taste)
- 3 tablespoons Olive oil
- 1 piece Bay leaf
- 1 pinch Red hot pepper
- 2 cloves Garlic
- 50 gram Bulgarian pepper
Ingredients
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Instructions
- Soak the white beans in cold water in the evening. After 15 hours, drain the water, and rinse the beans with running water. Pour the beans into a saucepan, fill with water so that the beans are completely in the water. Cook it on low heat until soft for about 70 minutes. Set aside some beans for the filling. Pour in the broth and bring to a boil. (During the fast, it is better to use vegetable broth.)
- Disassemble the cauliflower into inflorescences and put it in a saucepan. Finely chop the onion and fry in olive oil.
- In a saucepan with soup, add Bulgarian pepper for flavor. Put the browned onion, bay leaf and ground red pepper. I cooked the soup for 20 minutes.
- Chop the soup with a hand blender to a puree state.
- Finely grate the garlic and put it in a saucepan with mashed potatoes. Mix the puree.
- The soup is laid out on plates.
- Put boiled beans in each serving and sprinkle with dried rosemary. Fresh rosemary will be more fragrant, but I didn't have it at the moment.
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