Roasted cauliflower and fennel soup
This roasted cauliflower and fennel soup is a delicate, low-carb and low-cal soup that’s surprisingly filling. It’s healthy and vegan, but for a vegetarian version you can serve it with crème fraîche or Greek yoghurt. If you’re not vegan, use chicken stock instead of vegetable stock.
Ingredients
Method
- Preheat the oven to 180°C.
- Cut the cauliflower and fennel into chunks and arrange them in a baking dish.
- Cut the onion in half and tuck between the veggies together with the garlic. (No need to peel them).
- Scatter the caraway seeds on top, then spray with olive oil.
- Bake in the oven for 20-25 minutes, or until tender.
- Transfer everything into a saucepan, then add the stock and bring to a boil.
- Gently simmer for 10 minutes, then blend it in a liquidizer or with a hand-held blender.
- Serve with a spoonful of cider vinegar or a dollop of crème fraîche.