Cream of Roasted Fennel and Cauliflower Soup

"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."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
55mins
Ingredients:
10
Serves:
8
Advertisement

ingredients

Advertisement

directions

  • 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)
  • 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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

I am married and the mother of 2 great girls. I work full time and have a great passion for food, cooking and entertaining. We enjoy having people over hanging out by the pool and at the lake.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes