Cauliflower & Fennel Soup

Remove the outer leaves and tough inner stalk from the cauliflower and discard. Chop the cauliflower florets roughly.

In a large soup pan, gently sauté the onions in oil for 10 minutes, being careful not to allow them to brown.

Add the fennel seeds and garlic and continue to gently sauté for another 5 minutes.

Add the cauliflower, butter beans and vegetable stock to the soup pan. Bring the stock to the boil and then simmer for 30 minutes until the cauliflower is very soft.

Allow to cool slightly, then add the soup and the coconut milk to the blender. Process until very smooth.

Return the soup to the pan and season to taste with salt and pepper before serving.