Best 2 Cauliflower Fennel Soup Recipes

Step into a world of flavors with our guide to crafting the perfect cauliflower fennel soup. This velvety and aromatic soup is a symphony of textures and tastes, offering a creamy base complemented by the delicate sweetness of fennel and the earthy notes of cauliflower. Whether you're a seasoned cook or a culinary novice, our comprehensive guide will lead you through the process of creating this comforting and nutritious dish.

Here are our top 2 tried and tested recipes!

CAULIFLOWER FENNEL SOUP

Cauliflower Fennel Soup image

Categories Soup/Stew Dairy Herb Vegetable Vegetarian Quick & Easy Low Sodium Cauliflower Fennel Gourmet

Yield Makes about 4 1/2 cups

Number Of Ingredients 5

Ingredients

1 small head cauliflower
1 large garlic clove, chopped
3/4 teaspoon fennel seeds
2 1/2 cups water
1/2 cup heavy cream

Steps:

Cut cauliflower into 2-inch pieces, discarding outer leaves and core. In a 2- to 3-quart heavy saucepan simmer cauliflower with garlic and fennel seeds in water, covered, until cauliflower is very tender, about 10 minutes. Cool mixture 15 minutes and in a blender purée in batches, transferring to a bowl. In pan stir together purée, cream, and salt and pepper to taste and heat soup over moderate heat, stirring occasionally, until heated through.

CAULIFLOWER AND BEAN SOUP (WITH FENNEL SEED & PARSLEY)

Cauliflower and Bean Soup (With Fennel Seed & Parsley) image

Sounds complicated, right? I've figured out that its much easier to make gourmet sounding and tasting foods when you have a well stocked spice rack. This soup is mild and hearty. Found in "The Practical Guide to Using Herbs". This is awesome!

Provided by MechanicalJen

Categories Cauliflower

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 garlic clove, crushed
1 onion, chopped
2 teaspoons fennel seeds
1 head cauliflower, cut into florets
28 ounces cannellini beans (two cans)
5 cups vegetable stock
4 -6 tablespoons parsley, chopped
salt
pepper

Steps:

Heat olive oil in pan.
Add garlic, onion and fennel seeds. Cook gently for 5 minutes.
Add cauliflower and half of the beans. Pour in the stock.
Bring to a boil. Reduce heat and simmer 10 minutes, until caulifower is tender.
Pour soup into blender and blend until smooth. Return to the pan and stir in remaining beans. Season to taste.
When serving, garnish with parsley. Goes great with crusty bread!

Nutrition Facts : Calories 359.1, Fat 4.4, SaturatedFat 0.7, Sodium 59.1, Carbohydrate 61.2, Fiber 17, Sugar 5.4, Protein 22.7

Tips:

Use a variety of vegetables for a more flavorful soup. Some good options include carrots, celery, onions, and leeks.
Don't be afraid to experiment with different spices and herbs. A few good options include cumin, coriander, paprika, and thyme.
If you want a thicker soup, add a cup of pureed cauliflower or potato.
Serve the soup with a dollop of sour cream or yogurt, and a sprinkle of chopped fresh herbs.

Conclusion:

Cauliflower fennel soup is a delicious, healthy, and versatile dish that can be enjoyed for lunch or dinner. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy meal, give this soup a try.