Fennel, cauliflower and bean soup
This fennel, cauliflower and bean soup is low-carb, low-fat, vegetarian and gluten-free. It’s perfect for those who are health conscious or are on a diet. For a vegan version use plant-based yogurt, but only oat or soy based would work, because coconut has a distinctive taste. Serve the soup with wholesome crusty rolls or low-carb flat bread or scones.
Ingredients
Method
- Finely chop the onion and garlic.
- Roughly chop the fennel, cauliflower and carrot. Put aside the fennel fronds for serving.
- Heat the oil in a large saucepan and gently sauté the onion for about 5 minutes. Add the garlic and caraway seeds and cook for another minute, then add the chopped vegetables and stir for a few seconds.
- Pour over the stock and add the bay leaf. Bring to the boil and cook for 20-25 minutes or until tender.
- Drain and rinse the beans, then add them to the soup. Heat it to simmering point.
- Remove the bay leaf, add half of the fennel fronds. Using a stick blender, purée it until you get a creamy, textured soup. Stir in the vinegar, then season to your taste.
- Serve with dollops of natural yogurt, garnished with some fennel fronds.