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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.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

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

Method
 

  1. Preheat the oven to 180°C.
  2. Cut the cauliflower and fennel into chunks and arrange them in a baking dish.
  3. Cut the onion in half and tuck between the veggies together with the garlic. (No need to peel them).
  4. Scatter the caraway seeds on top, then spray with olive oil.
  5. Bake in the oven for 20-25 minutes, or until tender.
  6. Transfer everything into a saucepan, then add the stock and bring to a boil.
  7. Gently simmer for 10 minutes, then blend it in a liquidizer or with a hand-held blender.
  8. Serve with a spoonful of cider vinegar or a dollop of crème fraîche.