CREAM OF FENNEL SOUP
If you like fennel, try this fine fennel soup. Fennel is simply simmered in stock and pureed with cream.
Provided by Kolibri
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Melt butter in a saucepan over medium heat and cook onion until soft and translucent. Whisk in flour and stir until a paste forms, 3 to 5 minutes. Whisk water and vegetable bouillon into the saucepan. Add fennel and bring to a boil, reduce heat, and simmer until fennel is soft, 15 to 20 minutes.
- Puree soup with an immersion blender. Stir in cream. If soup is too thick, add more water as needed. Season with salt and pepper.
- Chop fennel fronds. Divide soup between 4 bowls and sprinkle with fennel fronds.
Nutrition Facts : Calories 211.1 calories, Carbohydrate 14 g, Cholesterol 56 mg, Fat 17.1 g, Fiber 4 g, Protein 2.7 g, SaturatedFat 10.5 g, Sodium 158.6 mg, Sugar 1.1 g
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
FENNEL-ROASTED CAULIFLOWER WITH QUINOA
Pile this colourful vegetable quinoa salad onto a plate, top with roasted cauliflower and drizzle over the garlic yogurt for a healthy, gluten-free dinner
Provided by Melissa Thompson - Journalist and food writer
Categories Dinner
Time 55m
Number Of Ingredients 12
Steps:
- Heat the oven to 200C/180C fan/gas 6. Bring a large pan of salted water to the boil and cook the cauliflower for 5 mins. Drain and spread out on a surface so any excess water evaporates.
- Crush the fennel and coriander seeds using a pestle and mortar and mix with the paprika and a pinch of seasoning Put the cauliflower in a large bowl, drizzle with half the olive oil and sprinkle over the spice mix. Toss the florets to fully coat them.
- Tip the florets onto a baking tray and space them apart. Put the red onions, peppers and courgettes on a separate baking tray, drizzle with the remaining oil, and cook both for 30-35 mins, turning halfway through so they brown all over and turn slightly crisp in places.
- Mix the garlic with lemon juice and stir through the yogurt, adding a little extra water to loosen if needed. Stir the roasted onions, peppers and courgettes into the cooked quinoa along with the lemon zest and a pinch of salt.
- Pile the quinoa salad onto a plate, then top with the cauliflower florets. Drizzle over the garlic yogurt.
Nutrition Facts : Calories 260 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 14 grams sugar, Fiber 9 grams fiber, Protein 10 grams protein, Sodium 0.1 milligram of sodium
ROASTED CAULIFLOWER WITH ONIONS AND FENNEL
From the March 2007 Gourmet magazine, to which I have subscribed for more than 35 years. This combination is outstanding and the prebrowning of each vegetable is key. (Yes, it's more work, but it is worth it!) It is delicous hot and even better at room temperature.
Provided by BarbryT
Categories Cauliflower
Time 55m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 425°F Toss cauliflower and 2 T olive oil in a large bowl. Heat a heavy large skillet over medium-high heat. Add cauliflower and sauté until beginning to brown, about 5 minutes. Transfer cauliflower to rimmed baking sheet.
- Add 2 T oil to the same skillet. Add onion wedges and cook until browned on 1 side, about 3 minutes. Using spatula, carefully transfer onions to baking sheet with cauliflower, arranging wedges browned side up.
- Add last 2 T oil to same skillet. Add fennel; sauté until fennel softens slightly and starts to brown, about 5 minutes. Transfer to same baking sheet.
- Scatter garlic and marjoram over vegetables. Sprinkle with salt and pepper. Roast until vegetables are caramelized, about 25 minutes. Serve hot or at room temperature.
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ROASTED CAULIFLOWER & FENNEL SOUP RECIPE | LAND O’LAKES
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5/5 (1)Category Soup, Soup And Stew, Main CourseServings 6Calories 250 per serving
- Place 2 tablespoons butter into bowl; microwave until melted. Add cauliflower, fennel and garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss until coated. Spoon onto prepared baking sheet; bake 25-35 minutes or until golden brown and tender.
- Melt remaining 2 tablespoons butter in 4-quart saucepan until sizzling. Add onion; cook 6-8 minutes or until translucent. Add fennel seeds; cook 5 minutes. Add roasted vegetables, chicken stock, 1/4 teaspoon salt, 1/4 teaspoon pepper and ground red pepper.
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- Toss cauliflower and fennel is 2 to 2.5 tbsp olive oil, balsamic, and spices and spread out evenly on baking sheet.
- Roast for 20-25 minutes, turning over veggies halfway. Remove from oven and carefully place all ingredients into a blender. If you don’t have a blender, set aside and see notes.
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