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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.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp olive oil
  • 1 onion
  • 2 cloves of garlic
  • 1 small head cauliflower
  • 1 fennel bulb
  • 1 small carrot
  • 1 tsp caraway seeds
  • 1 bay leaf
  • 500 ml vegetable stock
  • 1 tin cannellini beans
  • 1 Tbsp apple cider vinegar
  • To serve: yoghurt sour cream or crème fraîche

Method
 

  1. Finely chop the onion and garlic.
  2. Roughly chop the fennel, cauliflower and carrot. Put aside the fennel fronds for serving.
  3. 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.
  4. Pour over the stock and add the bay leaf. Bring to the boil and cook for 20-25 minutes or until tender.
  5. Drain and rinse the beans, then add them to the soup. Heat it to simmering point.
  6. 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.
  7. Serve with dollops of natural yogurt, garnished with some fennel fronds.