Fennel and Cauliflower Soup (Vegan and G/F)

This soup is easy to make and has really comforting flavours for the colder months.

Category: Main Meals & Salads
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Fennel soup

1 tbsp olive oil
1 onion; chopped
2 garlic cloves; crushed
1 tsp salt
1 large head of cauliflower, chopped in to large florets, including stem
1 fennel bulb, root removed and chopped
800ml vegetable stock
1 tsp dried thyme
2 - 3 tbsp soya or coconut yoghurt


Heat the oil in a saucepan and add the onion and garlic. Heat for 5 minutes to soften.

Tip in the cauliflower and fennel and stir for 4-5 minutes to coat in the oil.

Pour in the vegetable stock, thyme and salt and bring to a boil.

Simmer for 15-20 minutes until the cauliflower and fennel is soft.

Remove from the heat and using a stick blender, process until the soup is smooth.

Divide between 4 bowls and add a swirl of yoghurt and a sprinkling of extra thyme if you like.

This soup will keep in the fridge for 4-5 days.

Nutrition facts

vegetarian Vegan

Per Serving

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