CAULIFLOWER, FENNEL AND POTATO SOUP
Puree this soup for a bowl of creamy goodness.
Provided by Food Network Kitchen
Time 1h
Yield 4-6
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until tender, 3 to 5 minutes. Add the thyme sprigs, bay leaf, cayenne, 1 cup of the potato, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and 1 1/2 cups water and bring to a simmer.
- Reserve two florets (about 2 inches in diameter) of the cauliflower. Add the fennel and the remaining cauliflower and simmer until the vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat and let cool at least 5 minutes. Remove and discard the thyme and bay leaf and stir in the parsley. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch).
- Meanwhile, place the remaining 1/4 cup potatoes in a microwave-safe bowl. Cover with plastic wrap and heat in the microwave for 4 minutes. Carefully unwrap and set aside to cool.
- Slice the reserved cauliflower florets thinly, about 1/8 inch thick. (You need about 12 pieces.) Heat 1 tablespoon of the remaining oil in a small skillet over medium-high heat. Add the cauliflower pieces in a single layer and cook until golden brown on the bottom, about 2 minutes. Flip the pieces over and cook until tender and golden brown on the second side, 1 to 2 minutes more. Transfer to a paper-towel-lined plate to drain.
- Add the remaining 1 tablespoon oil to the same skillet. Add the microwaved potato and season with salt. Cook, stirring, until golden brown all over, 8 to 10 minutes.
- Reheat the soup if necessary. Adjust the consistency and seasoning with water, salt and pepper.
- Serve hot sprinkled with some pan-fried cauliflower and potato and fresh parsley leaves.
- Note: When blending hot liquid, first let it cool for 5 minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.
CREAM OF ROASTED FENNEL AND CAULIFLOWER SOUP
This is a warm, filling yummy soup that warms your heart and soul on cold winter nights. It's low carb, low fat and very healthy. I comes together very easily and quickly too, so it's perfect for week night meals.
Provided by Misty Mathews
Categories Lunch/Snacks
Time 55m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven 350. Slice Fennel and onions in 1/4 inch slices, break apart cauliflower into florettes, dizzle with olive oil and season with salt and pepper. Place on baking sheet and roast for 20 minutes (do not brown)
- Place roasted vegetables in stock pot and cover with chicken stock bring to simmer and simmer for 25 min until tender. Once vegetables are tender, puree until smooth (may have small lumps, that's o.k.) Once soup is pureed add cumin, lemon juice and half and half. Return to heat, but do not boil.
Nutrition Facts : Calories 93.3, Fat 4.2, SaturatedFat 0.8, Cholesterol 1.5, Sodium 388, Carbohydrate 12.8, Fiber 3.7, Sugar 3.8, Protein 3.2
CURRIED CAULIFLOWER & LENTIL SOUP
Take one cauliflower and blend with red lentils, fennel seeds, curry paste and lemon juice to be rewarded with this warming, hearty soup
Provided by Elena Silcock
Categories Lunch, Soup, Supper
Time 40m
Number Of Ingredients 6
Steps:
- Remove the outer leaves from the cauliflower, cut off the stalk and roughly chop, then cut the head into small florets. Toss a quarter of the florets in 1 tbsp oil and 1 tsp of the fennel seeds, season well, then tip into a roasting tin and set aside.
- Heat oven to 220C/200C fan/gas 7. Heat ½ tbsp oil in a saucepan over a medium heat and add the remaining fennel seeds, toast for 2 mins, then add the lentils and the remaining cauliflower. Stir in the curry paste, then add 1 litre water and bring to the boil. Simmer for 25 mins until the cauliflower is tender and the lentils are cooked through.
- Meanwhile, put the roasting tin of cauliflower in the oven and cook for 20 mins until crisp and slightly charred. Tip the soup mixture into a food processor and blitz until smooth, tip back into the pan to warm through, adding the lemon juice and a little water if it's too thick. Tip into bowls and top with the crispy cauliflower and fennel seeds to serve.
Nutrition Facts : Calories 242 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 13 grams protein, Sodium 0.5 milligram of sodium
CAULIFLOWER AND BEAN SOUP (WITH FENNEL SEED & PARSLEY)
Sounds complicated, right? I've figured out that its much easier to make gourmet sounding and tasting foods when you have a well stocked spice rack. This soup is mild and hearty. Found in "The Practical Guide to Using Herbs". This is awesome!
Provided by MechanicalJen
Categories Cauliflower
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat olive oil in pan.
- Add garlic, onion and fennel seeds. Cook gently for 5 minutes.
- Add cauliflower and half of the beans. Pour in the stock.
- Bring to a boil. Reduce heat and simmer 10 minutes, until caulifower is tender.
- Pour soup into blender and blend until smooth. Return to the pan and stir in remaining beans. Season to taste.
- When serving, garnish with parsley. Goes great with crusty bread!
Nutrition Facts : Calories 359.1, Fat 4.4, SaturatedFat 0.7, Sodium 59.1, Carbohydrate 61.2, Fiber 17, Sugar 5.4, Protein 22.7
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