Sun Oven Cauliflower And Bean Soup Recipes

Steps:

• In a 6- to 8-quart slow cooker, combine the potatoes, cauliflower, beans, onion, garlic, vegetable stock, butter, wine, thyme, garlic powder and 1½ teaspoons kosher salt. Cover and cook until the vegetables are very tender, about 8 hours on low.
• Remove and discard the thyme sprig, and turn off the slow cooker. Add the lemon juice. To make a completely smooth and creamy soup, purée the ingredients using an immersion blender. (Or, purée the soup in a blender in two batches, transferring the puréed soup to a different pot.) To make a textured, chunky soup, smash the ingredients using a potato masher in the slow cooker. Stir in the sour cream and chives. Taste and add additional salt if necessary. Serve in bowls topped with black pepper, crushed potato chips and shredded Cheddar. For leftovers, gently reheat the soup on the stovetop or in the microwave until it just barely bubbles around the edges; don't let it boil or the sour cream will break.

Steps:

• Set the Sun Oven out to preheat. Combine the oil, garlic, onion, and fennel seeds in a Dutch oven or large pot. Place the pot in the Sun Oven and cook until the onions soften, 15 to 20 minutes. Add the cauliflower, half the beans, and the broth. Cover and continue cooking in the Sun Oven until the cauliflower is tender, 45 minutes to 1 hour. Working in batches, puree the soup in a blender or food processor. Return the pureed soup to the pot, stir in the remaining beans and reheat over medium heat. Season to taste with salt and pepper. Ladle soup into bowls, garnish with parsley and a drizzle of oil.