Fennel and Cauliflower Soup (Vegan and G/F)

This soup is easy to make and has really comforting flavours for the colder months.

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Ingredients

For 4 Person(s)

Fennel soup

  • 1 tbsp olive oil
  • 1 onion; chopped
  • 2 garlic cloves; crushed
  • 1 tsp salt
  • 1 large head of cauliflower, chopped in to large florets, including stem
  • 1 fennel bulb, root removed and chopped
  • 800ml vegetable stock
  • 1 tsp dried thyme
  • 2 - 3 tbsp soya or coconut yoghurt

Fennel and Cauliflower Soup (Vegan and G/F) Directions

Heat the oil in a saucepan and add the onion and garlic. Heat for 5 minutes to soften.

Tip in the cauliflower and fennel and stir for 4-5 minutes to coat in the oil.

Pour in the vegetable stock, thyme and salt and bring to a boil.

Simmer for 15-20 minutes until the cauliflower and fennel is soft.

Remove from the heat and using a stick blender, process until the soup is smooth.

Divide between 4 bowls and add a swirl of yoghurt and a sprinkling of extra thyme if you like.

This soup will keep in the fridge for 4-5 days.

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