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.
Serves:

4

Prep Time:

15 minutes

Cook Time:

45 minutes

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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
  1. Preheat the oven to 200°C 
  2. 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).
  3. Toss veggies in olive oil, sprinkle with salt and roast in the oven for about 45 minutes. You want to see a little browning.
  4. Blend with remaining ingredients (ensuring to remove garlic from its skin). Add 2 cups (500ml) or more boiling water to reduce thickness.
  5. 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. 
  6. 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.
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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