Roasted Fennel and Cauliflower Soup

Easy and Healthy 

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Green Curved Line

Roasted fennel and cauliflower soup is a silky, simple soup that packs an unexpected flavor punch thanks to golden roasted fennel.

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Green Curved Line

fennel bulb

olive oil

cauliflower

chicken stock

heavy cream

Ingredients

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Green Curved Line
Tilted Brush Stroke

Thinly slice the fennel toss it with olive oil and lay it in an even layer on the sheet tray. Sprinkle with salt and roast until golden, about 20 mins.

Tilted Brush Stroke

While the fennel roasts, start the soup. Melt the butter in a medium pot or dutch oven set over medium heat.

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Add the onion and sauté until golden, about 5 mins. Add the garlic and saute for an additional 2-3 mins.

Tilted Brush Stroke

Add the cauliflower, and stock, and season liberally with salt. Cover and bring to a boil. Reduce to a simmer and add the roasted fennel to the pot.

Tilted Brush Stroke

Simmer, covered, until cauliflower is tender, about 20 mins.

Nonstick foil or parchment paper is ideal to line your sheet pan when roasting the fennel to ensure that it doesn’t stick to the pan.

Tips for success

for the full recipe!

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