Ingredients:
1 tablespoon olive oil
1 clove garlic, crushed
1 onion, chopped
2 tablespoons fennel seed
1 cauliflower, cut into small florets
2 14-ounce cans white beans
5 cups vegetable stock
Sea salt and freshly ground black pepper
Chopped fresh parsley to garnish

Directions:
1. Heat the olive oil in a soup pot. Add the garlic, onion, and fennel seeds and cook gently for 5 minutes or until softened.
2. Add the cauliflower, half the beans, and the stock.
3. Bring to a boil. Reduce the heat and simmer for 10 minutes, or until the cauliflower is tender.
4. Pour the soup into a blender and blend until smooth. Stir in the remaining beans and season to taste. Re-heat and pour into bowls. Sprinkle with chopped parsley and serve.

Serves 4-6