Cauliflower and Fennel Soup

This Cauliflower and Fennel Soup recipe is savory and creamy without any of that heavy cream.  Filled with chunks of cauliflower, it is comfort food that is healthy and can be eaten for lunch, dinner or even as a snack. I make a different soup every week and serve it to my kids when they come home hungry from school.  The fennel gives this traditional Cauliflower Soup a licorice, nutty flavor that kicks your taste buds into overdrive. If you want to lose a few pounds start making soups every week for dinner!

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Ali in the Valley

Ingredients

1. 2 tbsps olive oil
2. 2 garlic cloves minced
3. 1 large or 2 small blubs of fennel trimmed and sliced (reserve the feathery leaves
4. to garnish)
5. 1 large cauliflower
6. 1 quart hot chicken stock or vegetable stock
7. 1 dried bay leaf
8. 2-3 sprigs fresh tarragon or 1 teaspoon dried tarragon
9. 1/2 teaspoon caraway seeds
10. salt and black pepper
11. a few fresh chives to garnish

Directions

1. Heat the oil for a minute or two in a large saucepan. Add the fennel and garlic, stir well, cover, and cook over low heat for about 8-10 minutes.
2. Remove the florets from the cauliflower. Add them to the pan, stir, and cook for another 3-4 minutes.
3. Pour stock over the vegetables, add the bay leaf and tarragon, and bring to a boil.
4. Partially cover the pan and simmer for about 20 minutes or until the cauliflower and fennel are soft.
5. Remove from the heat and let cool slightly.
6. Remove bay leaf and tarragon.
7. Use the handheld mixure to mix soup but reserve some chucks of cauliflower.
8. Put the vegetables in food processor and whizz until smooth, adding as much of the reserved liquid as you need to make a smooth, creamy consistency.
9. Whizz the remaining liquid in the blender or food processor to pick up the last scarps of vegetable puree and add to the soup in the pan.
10. Reheat gently; diluting the soup with a little more stock or milk if it seems too thick.
11. Season to taste with salt, pepper and mace.
12. Chop the reserved fennel leaves and chives into lengths and scatter over the soup before serving.