Friar’s Bakehouse’s Curried Bean and Fennel Soup 


2 Tbsp. minced garlic

2 Tbsp. minced ginger

1/2 small bulb of fennel, cored and cut into chunks

2 celery stalks

2 parsnips, peeled and chunked

2 carrots, peeled and chunked

1 large apple cored and quatered

1 large shallot, cut in half

3 Tbps olive oil

2 tsp. curry powder

1 tsp. paprika

1/2 tsp cayenne

2 Tbsp fresh cilantro, minced

1 -19 oz can cannellini beans, drained and rinsed

1 – 19 oz can chick peas, drained and rinsed

1 – 19 oz can black beans, drained and rinsed

1 qt. vegetable stock

1 cup apple juice

2 cups cooked brown rice

salt and pepper to taste

Sliced almonds for garnish

Put garlic, ginger, fennel carrot, parsnip, apple and shallot in food processor and pulse to mince. Put about 2 tbsp olive oil in soup pot and heat for a minute or two. Add the minced vegetables and cook until softened, about 5 minutes. Add the curry powder, paprika and cayenne and cook for another 5 minutes. Stir frequently, adding more oil if necessary. Add the beans, broth and apple juice. Bring to a boil then cover and simmer for 10 minutes. Add the salt, pepper and cilantro. Pulse about half of the soup in the food processor and return to the pot. Add the rice and adjust seasonings to taste. Ladle into shallow bowls and top with sliced almonds.