Cream of Roasted Fennel and Cauliflower Soup |
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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 8 |
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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. Ingredients:
2 heads fennel |
1 large spanish onion |
1 head cauliflower |
8 cups low-fat chicken stock |
2 tablespoons olive oil |
1/4 teaspoon cumin |
2 tablespoons lemon juice |
1 cup fat-free half-and-half |
1 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. 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)
2. 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.
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