Fennel Cauliflower Soup

Tag: Soup
Origin: France

Ingredients (6 Servings)

  • 10 ml (1 tbsp) olive oil
  • ½ sweet onion, chopped
  • 5 gr (2 tsp) mince, fresh garlic
  • as much water as needed to cover the cauliflowers
  • 150 gr (½ head of small) cauliflower, cut into small florets
  • 680 gr chopped, fresh fennel
  • 2 tsp chopped, fresh thyme
  • 8 gr (1 tbsp) chopped macadamia nuts to cook with the veggies

Nutritional values (per serving)

Calories81 kcal
Fat4 g
Sodium68.0 mg
Carbohydrates12 g
Protein2 g
Phosphorus78 mg
Potassium579 mg


Heat the olive oil in a large saucepan, over medium heat.  Sauté the onion and garlic until softened, about 3 minutes. Add the cauliflower, fennel, macadamia nuts and water and bring to a boil. Reduce the heat to low and simmer until the cauliflower is tender, about 20 minutes. In batches, transfer the soup to a food processor or blender and process till creamy. Return the soup to the pan and stir-in thyme. Heat on medium-low until warm about 5 minutes.