By Liv Kaplan
Creamy Cauliflower & Fennel Soup
6 steps
Prep:15minCook:45min
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.
Updated at: Thu, 17 Aug 2023 05:15:12 GMT
Nutrition balance score
Good
Glycemic Index
51
Low
Glycemic Load
28
High
Nutrition per serving
Calories332.9 kcal (17%)
Total Fat10.5 g (15%)
Carbs55.3 g (21%)
Sugars23.2 g (26%)
Protein7 g (14%)
Sodium432.9 mg (22%)
Fiber5.1 g (18%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Preheat the oven to 200°C
Step 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).
Step 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.
Step 4
Blend with remaining ingredients (ensuring to remove garlic from its skin). Add 2 cups (500ml) or more boiling water to reduce thickness.
Step 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.
Step 6
Serve with a few fresh fennel fronds and a crack of black pepper.
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Notes
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