Description
This creamy and comforting Cauliflower Fennel Soup combines the delicate anise flavor of fennel with hearty cauliflower and potato, enriched with coconut milk and fragrant herbs. Perfect for a light yet satisfying meal, this soup is easy to prepare on the stovetop and makes a great starter or a wholesome lunch.
Ingredients
Vegetables
- 1/2 white onion, diced
- 1 celery stick, diced
- 2 garlic cloves, minced
- 2 cups fennel (fronds and stems removed), diced
- 4 cups cauliflower florets
- 2 cups potato (Yukon gold or russet), diced
Liquids
- 3.5 cups vegetable broth
- 1/2 cup coconut milk
Herbs and Seasoning
- 1.5 tbsp olive oil
- 1/2 tbsp fresh rosemary leaves, finely diced
- 1/2 tbsp fresh thyme leaves
- Pinch of salt
- Pinch of black pepper (optional)
Instructions
- Sauté Aromatics: Drizzle olive oil into a soup pot or Dutch oven and heat over low to medium heat. Add the diced onion and celery, sautéing for 3-4 minutes until softened and translucent. Add the minced garlic and cook for an additional minute to release its aroma.
- Add Vegetables: Incorporate the diced fennel, cauliflower florets, and potato into the pot. Cook them together for 2-3 minutes, allowing the flavors to begin melding and the vegetables to slightly soften.
- Add Broth and Simmer: Pour in the vegetable broth and bring the mixture to a boil. Reduce heat to a very low simmer, then stir in the coconut milk. Allow the soup to cook gently for 18-20 minutes, or until the potatoes are tender enough to be pierced easily with a fork.
- Season and Blend: Stir in the fresh thyme and rosemary leaves, then season with salt and optional black pepper to taste. Using an immersion blender, carefully blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a food processor and blend until smooth.
- Serve: Taste and adjust seasonings if needed. Ladle the warm soup into bowls and serve immediately, garnished as desired.
Notes
- For a creamier texture, you can add more coconut milk or use half-and-half instead.
- If you prefer a thinner soup, add extra vegetable broth to reach your desired consistency before blending.
- The soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- Garnish options include fresh fennel fronds, chopped herbs, or a drizzle of olive oil.
- To make this soup vegan and gluten-free, ensure that your vegetable broth does not contain any animal products or gluten-containing additives.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
