Ingredients
Vegetable Ingredients
- 1 head cauliflower, chopped
- 1 bulb fennel, chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream can substitute with coconut milk for a lighter version
- 2 tablespoons olive oil
- to taste salt and pepper
Garnish
- as needed Fresh herbs for garnish (optional)
Method
Preparation
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until they are translucent.
- Add the chopped cauliflower and fennel. Cook for about 5 minutes, stirring occasionally.
- Pour in the vegetable broth and bring to a boil. Reduce the heat and let it simmer until the vegetables are tender, about 15-20 minutes.
- Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the mixture to a blender in batches.
- Stir in the heavy cream and season with salt and pepper.
- Serve hot, garnished with fresh herbs if desired.
Nutrition
Serving: 1gCalories: 280kcalCarbohydrates: 18gProtein: 6gFat: 22gSaturated Fat: 10gSodium: 550mgFiber: 3gSugar: 2g
Notes
Store the soup in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Thaw in the fridge overnight before reheating.
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