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    You are in: Home / Recipes / Cream of Roasted Fennel and Cauliflower Soup Recipe
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    Cream of Roasted Fennel and Cauliflower Soup

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    5 mins

    50 mins

    Misty Mathews's Note:

    This is a warm, filling yummy soup that warms your heart and soul on cold winter nights. It's low carb, low fat and very healthy. I comes together very easily and quickly too, so it's perfect for week night meals.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven 350. Slice Fennel and onions in 1/4 inch slices, break apart cauliflower into florettes, dizzle with olive oil and season with salt and pepper. Place on baking sheet and roast for 20 minutes (do not brown)
    2. 2
      Place roasted vegetables in stock pot and cover with chicken stock bring to simmer and simmer for 25 min until tender. Once vegetables are tender, puree until smooth (may have small lumps, that's o.k.) Once soup is pureed add cumin, lemon juice and half and half. Return to heat, but do not boil.

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    Ratings & Reviews:

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    Nutritional Facts for Cream of Roasted Fennel and Cauliflower Soup

    Serving Size: 1 (189 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 93.2
     
    Calories from Fat 37
    40%
    Total Fat 4.1 g
    6%
    Saturated Fat 0.7 g
    3%
    Cholesterol 1.5 mg
    0%
    Sodium 388.0 mg
    16%
    Total Carbohydrate 12.7 g
    4%
    Dietary Fiber 3.6 g
    14%
    Sugars 3.8 g
    15%
    Protein 3.1 g
    6%

    The following items or measurements are not included:

    low-fat chicken stock

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