I came up with this soup idea after having made roasted cauliflower and fennel during a snowstorm in Tahoe, and thought “This would taste even better by a fire as a piping hot bowl of soup”. It ended up being one of the first times I had ever made a soup “from the hip” that actually tasted great the first time. Its so easy to make, yet tastes like it must be really complex. You don’t need any fancy equipment or ingredients that are hard to find or use. I found these ingredients all at my really basic local Raley’s in Tahoe the first time I made it. If you want to keep it vegetarian, just use vegetable broth/stock and don’t use the cream or milk.
- 1 2 lb (approx) Cauliflower cut down to 1 inch size pieces
- 2 medium sized fennel bulbs, ends cut off and quartered
- 1 small onion diced
- 32 ounce box of nonfat organic free range chicken broth or vegetable stock
- Olive Oil
- Sea Salt and Pepper to taste
- 1 to 2 peeled minced cloves of garlic
- Optional: 1/2 cup of organic half and half or whole milk if you want a creamy flavor
- Heat oven to 425 degrees. Toss the cauliflower and fennel with olive oil and salt, and spread on foil lined oiled cookie sheet
- Roast aprox 2o -25 minutes, watching closely that the vegetables do not brown more than a light color. Remove from oven
- In a soup pot, saute the garlic and onion in the pan with olive oil over medium heat about 5 minutes until just soft, but not browned
- Toss in the cauliflower and fennel in the pot and coat with olive oil, add some more salt and heat
- Take the broth (and water if you need a bit extra) and pour until it just covers the veggies in the pot
- Bring to a low simmer for just about 10 to 12 minutes until a knife can pierce through the cauliflower easily
- Remove from burner, and add to blender, and puree in small batches. Return the pureed mixture to the soup pot
- Reheat over medium low to medium heat, and for a more creamier soup, add the organic half and half or milk.
- Add salt and pepper to taste
- Serves 4
- Approx calories (without cream): 115 per serving, 6 g of healthy fat, 6 g of protein
- Feel free to adjust this recipe to your own tastes by using more cauliflower, adjust the amount of cream or milk (you don’t have to use any) and try different spices or topped with chopped parsley or fennel fronds. Sometimes I drizzle a little white truffle oil to add a little sophistication. Stores well up to 3 days. This soup is naturally low in calories, and even with the addition of the organic cream or milk.