Cauliflower Fennel Soup Recipe

Name: Cauliflower Fennel Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Soup; 1 tablespoon canola oil; 4 medium onions, sliced in rings; 3 heads of fennel (white part only), sliced in rings; 4 cloves of garlic, chopped; 1 teaspoon salt; Dash black pepper; 12 ounces frozen cauliflower; Stock; 1 carrot, scrubbed and chopped in a few coarse pieces; 1 stalk of celery, cut in four; 1 potato, scrubbed and cut in large chunks; 1 onion, left unpeeled, cut in large chunks; 1 head of garlic, left unpeeled; 1 teaspoon fennel seeds; 1 piece of star anise

Servings: persons

Soup
1 tablespoon canola oil
4 medium onions, sliced in rings
3 heads of fennel (white part only), sliced in rings
4 cloves of garlic, chopped
1 teaspoon salt
Dash black pepper
12 ounces frozen cauliflower
Stock
1 carrot, scrubbed and chopped in a few coarse pieces
1 stalk of celery, cut in four
1 potato, scrubbed and cut in large chunks
1 onion, left unpeeled, cut in large chunks
1 head of garlic, left unpeeled
1 teaspoon fennel seeds
1 piece of star anise

1
For the soup, heat the oil in large pot. Add the onions and fennel and saute over medium-low heat, stirring from time to time, for about 30-45 minutes till the vegetables are nice and soft and beginning to caramelize.
2
Meanwhile, combine all the stock ingredients in a pot. Add four cups of water and bring to a boil. Let the stock boil while the vegetables cook.
3
After the soup vegetables have sauteed for about 30-45 minutes, add the garlic, salt and black pepper, and saute for another minute or two till the garlic is fragrant. Add the cauliflower.
4
Strain the stock and discard the vegetables. Add the stock to the soup vegetables and bring to a boil. Cook for about an hour.
5
Puree the soup using an immersion blender. Serve hot, garnished with fennel leaves if desired.

432

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Soup, 1 tablespoon canola oil, 4 medium onions, sliced in rings, 3 heads of fennel (white part only), sliced in rings, and more.

Yes, Cauliflower Fennel Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cauliflower Fennel Soup

How did you like this recipe?

Frequently Asked Questions