Cauliflower and Fennel Soup
Cauliflower and Fennel Soup is a delicious and easy meal that can be ready in just 30 minutes. It’s a creamy, low carb and dairy-free meal that comes with a crispy bacon topping. How good is that?
Did you know that cauliflower is the perfect low carb, non-dairy thickener for really any blended vegetable soup? This soup also has amazing flavor thanks to the addition of fresh fennel and fresh rosemary which, when combined, makes for a wonderful balance of flavors.
By the way, this soup is only 7 grams net carbs per serving if you’re eating keto. If you’re counting calories, it’s 262 calories per serving.
Note: The net carbs per serving does not include the optional Parmesan crisps.
What’s the best ways to use fennel?
Using it in soup is my favorite, but I have also used it in Baked Fennel and Apple with Breadcrumbs. I also love it mixed with potatoes and roasted with lamb and chopped up with Easy Mushroom, Fennel & Sage Pasta.
Wondering what those funny round things are in the picture below? They are Parmesan crisps, what the Italians call “frico” that are like a Parmesan wafer. I’ve been making them for years and they could not be easier. I love to snack on them, dip them in soups or use them as a low carb cracker.
How to make Parmesan crisps:
Add a small pile of grated Parmesan cheese to a pan over medium low heat. When melted and bubbly, use a thin spatula to remove (it will be soft) and allow to cool on a board and it will crisp up quickly. It’s that easy!
The use of dairy in soups
I don’t use a lot of dairy in my blended soups because the vegetables typically do the thickening for you. My Mushroom Soup is actually thickened with cashews which makes it so thick and creamy. And even Dairy-Free Creamy Butternut Squash does not need dairy.