Roasted Cauliflower & Fennel Soup
Roasted Cauliflower & Fennel Soup
Roasted cauliflower and fennel create a fresh, spring soup, garnished with roasted pistachios and fennel fronds.
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15 min
Prep Time
1 hr 15 min
Total Time
6
servings Ingredients
14 cup Land O Lakes® Butter with Olive Oil & Sea Salt, divided
4 cups cauliflower florets
1 medium (1 cup) fennel bulb, cored, chopped
3 garlic cloves
12 teaspoon salt, divided
12 teaspoon pepper, divided
1 medium (1 cup) white onion, chopped
1 teaspoon fennel seeds
3 cups chicken stock
18 teaspoon ground red pepper (cayenne)
2 cups Land O Lakes® Half & Half
Shelled and roasted pistachios, chopped, if desired
Fennel fronds, chopped, if desired
How to make
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STEP 1
Heat oven to 375ºF. Line 15x10x1-inch baking sheet with parchment paper; set aside.
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STEP 2
Place 2 tablespoons Butter with Olive Oil & Sea Salt into large microwave-safe bowl; microwave until melted. Add cauliflower, fennel, 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.
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STEP 3
Melt remaining 2 tablespoons Butter with Olive Oil & Sea Salt 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, remaining salt and pepper and cayenne.
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STEP 4
Transfer one-third of cauliflower mixture carefully to 5-cup blender container. Cover; process until smooth. Pour into bowl. Repeat with remaining cauliflower mixture.
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STEP 5
Return mixture to saucepan. Add half & half; cook over medium heat until mixture is heated through and just comes to a simmer.
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STEP 6
Serve warm with chopped pistachios and chopped fennel fronds, if desired.
250 Calories
18 Fat (g)
50 Cholesterol (mg)
490 Sodium (mg)
16 Carbohydrates (g)
3 Dietary Fiber
7 Protein (g)
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