Cauliflower Fennel Soup

January 19, 2011
9 Ratings
  • Serves 4-6
Author Notes

This recipe is based very loosely on a recipe from Eating Local by Janet Fletcher.
I hardly ever make stock for soups, but I thought this one would need the extra flavor. I highly recommend you take the extra step of making a stock, and that's how I've written the recipe. If you're rushed, try it with water instead. (Be sure to let me know how it turns out!) —Ordinary Blogger (Rivki Locker)

What You'll Need
  • Soup
  • 1 tablespoon canola oil
  • 4 medium onions, sliced in rings
  • 3 heads of fennel (white part only), sliced in rings
  • 4 cloves of garlic, chopped
  • 1 teaspoon salt
  • Dash black pepper
  • 12 ounces frozen cauliflower
  • Stock
  • 1 carrot, scrubbed and chopped in a few coarse pieces
  • 1 stalk of celery, cut in four
  • 1 potato, scrubbed and cut in large chunks
  • 1 onion, left unpeeled, cut in large chunks
  • 1 head of garlic, left unpeeled
  • 1 teaspoon fennel seeds
  • 1 piece of star anise
  1. For the soup, heat the oil in large pot. Add the onions and fennel and sauté over medium-low heat, stirring from time to time, for about 30-45 minutes till the vegetables are nice and soft and beginning to caramelize.
  2. Meanwhile, combine all the stock ingredients in a pot. Add four cups of water and bring to a boil. Let the stock boil while the vegetables cook.
  3. After the soup vegetables have sautéed for about 30-45 minutes, add the garlic, salt and black pepper, and sauté for another minute or two till the garlic is fragrant. Add the cauliflower.
  4. Strain the stock and discard the vegetables. Add the stock to the soup vegetables and bring to a boil. Cook for about an hour.
  5. Puree the soup using an immersion blender. Serve hot, garnished with fennel leaves if desired.

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