Roasted cauliflower and fennel soup
A vegetable soup for 4, blending roasted cauliflower with cooked fennel and vegetable stock.
Roasting the cauliflower before blending concentrates its flavor. The fennel is cooked in stock until tender, then both are blended together into a smooth soup.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Prepare the vegetables
Heat the oven to 220 °C. Wash the cauliflower and fennel; divide the cauliflower into florets and cut the fennel into pieces.
Temperature: 220 °C / 428 °FReady to continue when: The florets and fennel pieces are clean and cut into similarly sized pieces.
10 min - 02
Roast the cauliflower
Spread the cauliflower on a baking tray, add the oil, and toss to coat the florets. Roast for 25 minutes.
Temperature: 220 °C / 428 °FReady to continue when: The cauliflower is tender and beginning to brown at the edges.
25 min - 03
Cook and blend
Transfer the roasted cauliflower to a pot with the fennel and vegetable stock. Bring to a boil and cook over medium heat for 15 minutes. Blend until smooth.
Ready to continue when: The fennel is tender and the soup has no visible pieces.
15 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.