Roasted Cauliflower & Fennel Soup
Cauliflower is a versatile vegetable that is low in calories but high in fiber, vitamins, and minerals. It is often used as a healthy substitute for higher-carb ingredients.
This is vegan and gluten free recipe. Dish can be prepared in 65 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Roasted Cauliflower & Fennel Soup
Ingredients
Instructions
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Preheat the oven to 425°F (220°C).
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Cut the cauliflower into florets and slice the fennel bulb.
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Toss the cauliflower florets and fennel slices with 1 tablespoon of olive oil, salt, and black pepper.
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Spread the vegetables on a baking sheet and roast in the preheated oven for 25-30 minutes, until golden brown.
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In a large pot, heat 1 tablespoon of olive oil over medium heat.
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Add the chopped onion and minced garlic, and sauté until softened.
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Add the roasted cauliflower, fennel, thyme, and vegetable broth to the pot.
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Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes.
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Use an immersion blender to puree the soup until smooth.
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Stir in the lemon juice and season with salt and black pepper to taste.
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Serve the soup hot, garnished with fresh parsley and toasted almonds.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 22g8%
- Sugars 6g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.