Creamy Cauliflower + Fennel Soup
There are very few recipes I make over and over again, but this is one of them, and so far not a single person hasn’t loved this one. This soup is comfort food on a whole new level – creamy and filled with roasted garlic and caramelised fennel, in addition to nourishing chicken broth or stock. If you love a cream style soup, but want something a little lower in carbs, this is for you. And if you are unsure of cauliflower, taste this and you’ll be converted to this tasty vegetable.
Creamy Cauliflower + Fennel Soup
This soup is comfort food on a whole new level - creamy and filled with roasted garlic and caramelised fennel, in addition to nourishing chicken broth or stock.
Serves:
4
Prep time:
15 minutes
Cook time:
45 minutes
INGREDIENTS
- 1 head cauliflower
- 2 small bulbs fennel OR one large bulb
- 1 red onion, quartered
- 4 garlic cloves, whole
- Olive oil for roasting
- 200ml coconut cream
- 2 cups (500ml) chicken stock
- Sea salt and black pepper, to taste
METHOD
- Preheat the oven to 200°C
- Roughly chop the cauliflower, fennel (including green stalks but reserve the fine fronds) and onion and place on a tray with the garlic cloves (you can leave these in their skin).
- Toss veggies in olive oil, sprinkle with salt and roast in the oven for about 45 minutes. You want to see a little browning.
- Blend with remaining ingredients (ensuring to remove garlic from its skin). Add 2 cups (500ml) or more boiling water to reduce thickness.
- Serve or store in the fridge! You’ll likely need to blend in two batches depending on the size of your blender, or use an immersion blender.
- Serve with a few fresh fennel fronds and a crack of black pepper.
Notes
- Use the extra fennel fronds chopped finely in a salad the next day, or add to one of my pesto recipes. Try my Hemp Seed Pesto or my Radish Leaf Pesto.
- Vegetarian and vegan option: Use vegetable stock in place of chicken stock.
About Liv
I’m a holistic nutritionist (BSc) and healthy chef and I’m obsessed with waking up every day happy to be alive and excited for the day ahead, and eating incredible nourishing food!
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Is it possible to get a gram weight of the amount of cauliflower you’d use for this? The size of the cauliflower head can vary week to week depending on the time of year 🙂
I’m can’t digest Nightshades and this recipe is my favourite soup discovery – I just want to get proportions right