It’s a cooler Spring Sunday day here in Sydney, Australia. Much like the weather I am sure you, my northern hemisphere friends are experiencing as the brisk Autumn temperature shows its true face. What better way to warm up and wind down for the work week ahead than with a bowl of wholesome soup. Not just any soup might I add, it’s roasted cauliflower all glammed up with fennel and squeeze of lemon. Upon roasting, the cauliflower caramelises into greatness and the licorice like fennel sweetens so perfectly. It’s everything a soup should be – thick, velvety, creamy, comforting and flavorsome. It’s also very simple and can be prepared in a flash – roast said ingredients, simmer with stock, blend and serve steaming and garnished with a crack of pepper, lemon juice and a drizzle of olive oil with crusty grainy sourdough or rye.
Bring out the natural sweetness of veggies by roasting them. Try this Roasted Cauliflower & Fennel Soup tonight! Tweet this
Roasted Cauliflower and Fennel Soup
- 1 large head cauliflower, chopped into florets
- 1 large fennel bulb, quartered
- 1 tbsp olive oil
- 1 medium brown onion, sliced
- 3 garlic cloves, crushed
- 6 cups chicken stock
- Cracked pepper, lemon and olive oil to serve
- Place cauliflower and fennel on a large baking tray and dry roast in the oven at 150 degrees Celsius for 45 minutes or until lightly browned. Remove from the oven and set aside.
- Add olive oil, onion and garlic to a large saucepan on medium heat and sauté until fragrant. Add the cauliflower, fennel and stock and simmer for 20 – 30 minutes. Blend to a desired consistency with a hand blender.
- Serve topped with fresh dill, a squeeze of lemon and drizzle of olive oil