Welcome again to the home of Easy Healthy Recipes on Budget & Easy Healthy dessert on Budget, Today i will guide you how to make “Creamy Roasted Cauliflower Fennel & Potato Soup”. I made this Delicious recipe a few days ago, and I absolutely loved it and enjoyed it with my family. It came out very tasty and flavorful.
Don’t worry it’s easy! This delicious healthy recipe is easy to make and i walks you through the steps and all the ingredients on how to make it!
1 large brown onion, diced
5 cloves of garlic, chopped
4 medium potatoes, peeled and diced
1 whole cauliflower, cut into wedges
2 fennel bulbs, cut into wedges
1 bunch of thyme
1/2 a cup of dry white wine
1.5 litres of chicken stock
200ml of pure cream
Extra Virgin Olive Oil
Sea salt & pepper
For the Garnish:
1 cup of flat leaf parsley
A sprinkle of sea salt
1/4 cup of Extra Virgin Olive Oil
1/2 a cup of toasted pine nuts
Cooked diced bacon or pancetta for sprinkling
Place your cauliflower and fennel on a lined baking tray, drizzle with EVOO and season with thyme leaves, salt & pepper. Bake in a 180c oven for 30 minutes until golden and tender.
Heat a large soup pot and add a little oil. Fry onion until soft then add garlic and potatoes. Fry for a few minutes then pour in the wine. Reduce by half, pour in the stock. Add the roasted cauliflower & fennel, bring to the boil and simmer for 1/2 an hour.
Use a stick blender or processor to blend the soup until smooth and silky. Add the cream and stir to combine.
Use a mortar and pestle to pound the parsley with a pinch of salt until nice and pulpy. Stir in the EVOO.
Divide the soup between bowls, drizzle with parsley oil, sprinkle with pine nuts and pancetta pieces. Serve with crusty bread. Simples.
For Vegan, omit cream and pancetta and use veg stock.