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Flavorful Cauliflower and Fennel Soup

A warm, creamy soup combining roasted cauliflower and sautéed fennel for a delightful, nutritious comfort food experience.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Main Course, Soup
Cuisine: Healthy, Vegetarian
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium head cauliflower, chopped into florets
  • 1 medium fennel bulb, sliced Reserve a few fronds for garnish
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • Salt, to taste
  • Pepper, to taste

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Toss the chopped cauliflower florets in a bowl with 1 tablespoon of olive oil, salt, and pepper, then spread them on a baking sheet.
Cooking
  1. Roast the cauliflower in the preheated oven for 20-25 minutes, turning halfway through.
  2. Heat the remaining tablespoon of olive oil in a large pot over medium heat. Add onion and fennel, sauté for 5-7 minutes until softened.
  3. Stir in minced garlic and cook for another minute until fragrant.
  4. Add the roasted cauliflower, vegetable broth, and bring to a boil.
  5. Reduce heat and let simmer for 10 minutes. Blend the soup until smooth and creamy using an immersion blender.
  6. Season with salt and pepper to taste.
  7. Serve in bowls garnished with reserved fennel fronds or a drizzle of olive oil.

Notes

For extra spice, add a pinch of red pepper flakes. For a richer texture, mix in coconut or almond milk before blending. Store leftovers in an airtight container for 3-4 days in the refrigerator, or freeze for up to 3 months.