Name: Roasted cauliflower and fennel soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1 cauliflower; 1 fennel bulb; 1 white onion; 4 cloves of garlic; 1 tsp caraway seeds; Olive oil spray; 500 ml vegetable or chicken stock; To serve: apple cider vinegar or Greek yogurt

Roasted cauliflower and fennel soup

26 Feb 2024

by Wholeness

Prep Time

5 minutes

Cook Time

30 minutes

Total Time

35 minutes

Background

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

1 cauliflower
1 fennel bulb
1 white onion
4 cloves of garlic
1 tsp caraway seeds
Olive oil spray
500 ml vegetable or chicken stock
To serve: apple cider vinegar or Greek yogurt

Instructions

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.