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Fennel and Cauliflower Soup (Vegan and G/F)
This soup is easy to make and has really comforting flavours for the colder months.
| Category: | Main Meals & Salads |
Ingredients
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.
Nutrition facts
vegetarian Vegan
Per Serving
