Hey there, fellow foodies! 🍲
If you're like us, you're probably looking for a way to see out the tail end of this chilly weather with something warm, comforting, and oh-so-delicious. Well, look no further because our Cauliflower Fennel Soup is here to save the day!
This recipe is a breeze to put together. It's got all the goodness of cauliflower and potatoes, and it's simmered to perfection in a flavourful vegetable (or chicken) stock. And here's the best part – you can totally customise it to your liking! Feeling a little adventurous? Add a pinch of chilli flakes for some heat. Craving some earthy goodness? Sprinkle some chopped or dried rosemary on top.
The result? A velvety, veg-packed, soul-soothing soup that's bound to make you feel all warm and fuzzy inside. It's not just a dish; it's a whole experience. Whether you're a seasoned chef or a kitchen newbie, this Cauliflower Fennel Soup is a must-try.
So, let's celebrate the tail end of the cold weather with a bowl of pure comfort. Grab your apron, gather your ingredients, and let's whip up a pot of this fantastic soup. Your taste buds are in for a treat, and you'll be riding out the last of winter with a satisfied smile. 🌬️🍂
Cauliflower Fennel Soup
Ingredients:
1 red onion
2 cloves garlic/1 tbsp KIFG Garlic Granules (rehydrated)
2 tbsp extra virgin olive oil (or our Garlic Agrumato EVOO)
1 whole cauliflower
2 medium potatoes
1.5L vegetable (or chicken) stock
1/2 tbsp fennel seeds
Kangaroo Island Fresh Garlic Garlic Rosemary Salt Pepper (optional)
Chilli flakes (optional)
Chopped fresh or dried rosemary (optional)
Prep:
Peel and roughly chop the onion and garlic.
Roughly chop the cauliflower (leaves are fine).
Quarter the potatoes (skin on).
Method:
Place a large pot over medium heat. Add the onion, garlic, fennel seeds and EVOO, with a pinch of salt. Cook for about 5 minutes.
Add cauliflower and potatoes to the pot with the vegetable stock. Once boiling, reduce the heat and leave to simmer uncovered for about half an hour, or until the potatoes are tender when stuck with a fork.
Once cooked, use a stick blender to puree the soup until completely smooth. Add stock or water if it's too thick.
Add salt and pepper to your flavour liking.
Ladle soup into bowls and serve topped with chopped or dried rosemary or chilli flakes.
Enjoy!
