Roasted cauliflower and fennel soup
Prep Time
5 minutes
Cook Time
30 minutes
Total Time
35 minutes
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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.
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Categories
- Meal Type: - Bake - Budget - Everyday - Lunch - Quick & Easy - Soup
- Cuisines: - Italian
- Ingredients: - Roots & Bulbs
- Health and Diet: - 5:2 Diet - Combination - Dairy Free - Detox - Diabetic - Egg Free - Gluten Free - Healthy - High Fibre - Low Calorie - Low Carb - Low Cholestrol - Nut Free - Vegan
- Skill Levels: - Easy
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