Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, cauliflower & fennel soup. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
An entire head of cauliflower roasted with butter, garlic, and herbs. A beautiful and delicious way to serve cauliflower. Can substitute low-fat butter for butter.
Cauliflower & Fennel Soup is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. Cauliflower & Fennel Soup is something that I’ve loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can have cauliflower & fennel soup using 10 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Cauliflower & Fennel Soup:
- Prepare 1 cauliflower head
- Make ready 1 tbsp. olive oil
- Make ready 1 onion, diced
- Take 2 cloves garlic, crushed
- Get 2 tsp fennel seeds
- Get 400 g tinned butter beans, drained
- Take 800 mls vegetable stock
- Make ready 200 mls coconut milk
- Prepare Salt
- Take Pepper
Cauliflower is a cruciferous vegetable that looks like a white version of its cousin, broccoli. Like broccoli, the tightly bunched florets of cauliflower are connected by a thick core, often with a. Cauliflower has gone from a trusted side dish to the superhero of low-carb replacements and everything in between. Get our best cauliflower recipes, from basic roasted cauliflower to cauliflower.
Steps to make Cauliflower & Fennel Soup:
- Remove the outer leaves and tough inner stalk from the cauliflower and discard. Chop the cauliflower florets roughly.
- In a large soup pan, gently sauté the onions in oil for 10 minutes, being careful not to allow them to brown.
- Add the fennel seeds and garlic and continue to gently sauté for another 5 minutes.
- Add the cauliflower, butter beans and vegetable stock to the soup pan. Bring the stock to the boil and then simmer for 30 minutes until the cauliflower is very soft.
- Allow to cool slightly, then add the soup and the coconut milk to the blender. Process until very smooth.
- Return the soup to the pan and season to taste with salt and pepper before serving.
Cauliflower is a member of the cruciferous vegetables family — also known as the Brassica oleracea family — along with broccoli, cabbage, kale, Brussels sprouts and some other less common varieties. Cauliflower is an extremely healthy vegetable that's a significant source of nutrients. It also contains unique plant compounds that may reduce the risk of several diseases, including heart disease. Cauliflower is cruciferous vegetable, a plant family that includes arugula, bok choy, broccoli, Brussels sprouts, cabbage, collard greens, kale, radishes, turnips and watercress. Like all vegetables, cauliflower is a carbohydrate.
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