Cauliflower and Fennel Soup
A blended cauliflower and fennel soup that is served with chopped bacon and a Parmesan crisp.
Ingredients
For the soup:
- 2 tablespoons olive oil
- 3 cups (293 grams) fresh fennel, chopped
- 1 cup (120 grams) yellow onion, chopped
- 2 garlic cloves chopped
- ½ teaspoon salt
- Small pinch ground black pepper
- ½ teaspoon fresh rosemary chopped
- 1 large cauliflower, chopped
- 3 cups (708 ml) chicken stock
- Cooked crispy bacon chopped
For the Parmesan crisp/frico:
- 4 tablespoons Grated Parmesan cheese
Instructions
Make the soup:
- To a large saucepan, add 2 tablespoons oil over medium heat. Add the fennel and onion. Cook, stirring until the onions start to soften, about 8-10 minutes. Add the garlic, salt, pepper and rosemary then cook for 1 minute. Add the cauliflower and chicken stock and bring to a simmer for 10 minutes.
- Turn off the heat and use an immersion blender or transfer to a blender in batches and blend until smooth. If it’s too thick, add a little stock or water.
- Serve topped with chopped bacon.
Make the Parmesan crisp/frico:
- To make the Parmesan crisp/frico: Heat a non-stick frying pan over medium heat. Sprinkle 1 tablespoon of grated Parmesan cheese into the pan. Let it cook for 1–2 minutes until the cheese melts and the edges turn golden and lacy.
- Use a thin spatula to carefully lift the crisp from the pan. Transfer to a plate or paper towel to cool and harden.
Video
Nutrition
Serving: 1 | Calories: 262kcal | Carbohydrates: 26g | Protein: 13g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Cholesterol: 14mg | Sodium: 735mg | Fiber: 8g | Sugar: 12g