Cauliflower Fennel Soup
This creamy cauliflower fennel soup combines fresh veggies, potatoes and herbs for a hearty dairy free lunch or light dinner!
Servings: 4 servings
Calories: 197kcal
Equipment
- Soup pot
Ingredients
- 1.5 tablespoon olive oil
- ½ white onion diced
- 1 celery stick diced
- 2 garlic cloves minced
- 2 cups fennel fronds and stems removed, diced
- 4 cups cauliflower
- 2 cups potato Yukon gold or russet potatoes, diced
- 3.5 cups vegetable broth
- ½ cup coconut milk
- ½ tablespoon fresh rosemary leaves finely diced
- ½ tablespoon fresh thyme leaves
- pinch salt
- pinch black pepper optional
Instructions
- Drizzle olive oil into a soup pot or Dutch oven, then saute onion and celery for 3-4 minutes on a low to medium heat until softened. Add the minced garlic.
- Tip in the diced fennel, cauliflower and potato and cook for 2-3 minutes.
- Pour in the vegetable broth and bring to a boil. Reduce the heat to a very low simmer, then pour in the coconut milk. Cook for 18-20 minutes, or until the potato is fork tender.
- Add the fresh thyme and rosemary, and season with salt and black pepper (if using). Give it a stir, then use an immersion blender to blend the soup (or transfer batches to a food processor). Adjust the seasonings to preference, then ladle into your serving bowls.
Notes
- Prep the fennel bulb by slicing off the stalks and fronds, as well as any tougher outer leaves and the hard root. Slice the remaining fennel bulb into small pieces.
- I leave the skin on the potatoes to help thicken the soup, but you can peel if you prefer.
- For a thinner consistency (this is a thicker hearty soup), use a little more vegetable broth.
- If you don't have an immersion blender, transfer batches to a food processor and blend that way.
- Nutritional information is auto-generated and should be understood to be an estimate.
- garlic, which scores 1 with a note, 'In small amounts, usually well tolerated after cooking'.
- vegetable broth will depend upon ingredients used and preparation method.
- black pepper, which scores 2.
Nutrition
Calories: 197kcal | Carbohydrates: 32g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 61mg | Potassium: 957mg | Fiber: 7g | Sugar: 7g | Vitamin A: 114IU | Vitamin C: 77mg | Calcium: 79mg | Iron: 2mg
