Cauliflower and Fennel Soup
A healthy diet is all about variety, especially when it comes to fruit and vegetables ñ the more different ones you try, the better. Of course, there is always the risk that you won't like or won't know what to do with a vegetable you have never tried before. Making a soup is a great option because you can combine familiar flavours with new, as in this cauliflower and fennel soup. It's easy to prepare and makes a filling meal or snack.
Ingredients
Per portion: 120 kcal, 4g protein, 3g fat, 8g carbohydrate
2 tbsp olive oil
1 large onion, peeled and chopped
2 cloves of garlic, peeled and chopped
2 large heads of fennel, trimmed and sliced
1 large cauliflower
1 litre of vegetable stock
3 tbsp fresh tarragon, chopped
Half-fat crème fraiche
Parsley
Method
Heat the oil in a large pan and cook the onion and garlic for 10 minutes until soft.
Add the fennel, cauliflower florets and tarragon, and continue to cook for a minute, then pour over the stock, season well and bring to the boil.
Allow to simmer for 15-20 minutes until all the vegetables are soft.
Blend using a food processor and serve with a dollop of crème fraiche and a sprinkling of parsley.
Your comments