As promised to everyone who received the ‘Winter Warmer’ newsletter yesterday, here is the scrumptious recipe for Fennel & Cauliflower soup! As mentioned in the newsletter I adapted it from a recipe I found at Sonnet’s Kitchen. I am not normally a big soup person but was really craving soup the other day. Normally I’d go for a heavier soup like veggie & roast lamb or pumpkin soup but I am on a reset diet* at the moment which means I had to go searching for something new. I remembered I had an amazing cauliflower soup at a family get together a few years back so thought I’d try and find something similar. My original plan was to stick to the recipe however, time poor me, had to make a few short cuts and because of the diet I had to change a few of the ingredients and because I didn’t have the right amounts of items in my fridge I had to change a few of the amounts of ingredients, but what came out of the pot was soooo delicious I just had to share it! I hope you all enjoy it as much as I did!
Sorry in advance to everyone who is fructose intolerant, this recipe is not for you. If you can tolerate the ingredients here are some of the benefits.
Cauliflower contains vitamin C, vitamin K, vitamin B6, B2 and B1, folate, dietary fibre, omega-3 fatty acids, protein, magnesium, manganese, choline, pantothenic acid, phosphorus and biotin!
Fennel is full of vitamin C, vitamin B6, various phytonutritents, potassium and contains significant amounts of fibre.
Ingredients & Method
1 Head Of Cauliflower Chopped
1 Fennel Bulb Chopped
1/2 An Onion Finely Diced
2 Cloves Of Garlic (or minced garlic equivalent)
500ml Of Vegetable Stock
1/8 Cup Chopped Dill
1/2 Tsp Onion Powder
1/2 Tsp Garlic Powder
1 Tsp Mixed Herb Spice
1/2 Tsp Cayenne Pepper (Optional If You Like An Extra Kick!)
Salt & Pepper To Serve
In a large pan on medium heat add a small amount of olive oil. Add the onion and garlic. Cook for 1 minute.
Add the fennel and the cauliflower next and stir around a bit to make it sit evenly in the pan. Then add the rest of the ingredients starting with the stock and again mix around to evenly distribute all the spices. The stock will not cover the vegetables.
Put the lid on the pot and let it come to a boil then turn it down to a simmer and leave it for approximately 20 minutes until the cauliflower is soft when you poke it with a fork. Time may vary depending on your pan.
Take it off the heat and using a hand blender, blend the soup until smooth. Serve desired amount into bowl and add salt and pepper to taste.
I added 100 grams of cottage cheese to mine in the bowl for a bit of protein and it was absolutely scrumptious! You could also add bacon, chicken or croutons or serve with some crusty bread. Enjoy!
*What I refer to as the “reset diet” is a homeopathic HCG diet and the Naturopath I see calls it the Rapid Fat Loss diet. However I refer to it as the reset diet because I am not on it to lose weight; I want to reset my metabolism, reduce my sensitivity to allergies and reduce my cravings! If you’d like any more information or my Naturopath’s details please contact me.