How to Make Cauliflower Fennel Soup

by Pamela Tarango

I tried to use some colored cauliflower for this recipe, and it tasted good, but it would have been prettier if I had used traditional white cauliflower.

Supplies

  • 1 Cauliflower head
  • 1 Fennel or anise head
  • ½ Large yellow onion chopped
  • ½ Teaspoon dry thyme
  • 1 Teaspoon Curry powder (optional)
  • 4 Cups Chicken or vegetable stock
  • 1 ½ Cups Sour cream
  • Kosher salt flakes to taste
  • ½ Cups Extra virgin olive oil
  • Instructions

    Step 1

    Today I am using these colorful cauliflower that I found at the market. Also, I am using two heads of cauliflower and doubling the recipe.

    Step 2

    I poured extra virgin olive oil over the cauliflower pieces, and I sprinkled them with kosher salt. I want them lightly coated with oil for roasting.

    Step 3

    In some grocery stores, this is called fennel. In others, it is called anise. I soak it in cold water before I pull off the damaged outer layers.

    Step 4

    Cut off the woody root portion at the bottom and the dark green stems.

    Step 5

    I am using two fennel bulbs, because I am doubling what I usually make.

    Step 6

    Cut the fennel bulb up into pieces that are about the same size as the cauliflower pieces. Since they will roast together in the same pan, for doneness, they should be about the same size.

    Step 7

    Coat the fennel pieces in extra virgin olive oil and sprinkle them with kosher salt. Put them in a roasting pan or on a baking sheet. Place them in an oven that has been pre-heated to 375F degrees.

    Step 8

    After about 30-45 min. the roasted vegetables should be well-browned and soft.

    Step 9

    Sauté the chopped onion in extra virgin olive oil.

    Step 10

    Sprinkle in the dry thyme, while the onions are getting soft.

    Step 11

    Add in the curry powder (optional).

    Step 12

    It is possible to use chicken stock, but I prefer to use vegetable stock. I like this one, and I prepare it with hot water, according to the package directions.

    Step 13

    Add the stock and the roasted vegetables to the onions in the pot. Cover and simmer.

    Step 14

    Use a stick blender to break up the chunks of cauliflower and fennel. With white cauliflower, this soup would have been an off-white color. The colored cauliflower made this soup brown.

    Step 15

    Before serving, test for seasoning, add in the sour cream, and mix thoroughly.