Cream Of Roasted Fennel And Cauliflower Soup Recipes

CREAM OF ROASTED FENNEL AND CAULIFLOWER SOUP

Cream of Roasted Fennel and Cauliflower Soup image

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

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

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

ROASTED CAULIFLOWER WITH ONIONS AND FENNEL

Roasted Cauliflower With Onions and Fennel image

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

Ingredients

1 (1 1/4 lb) cauliflower, cored, cut into 1-inch florets
6 tablespoons olive oil, divided
2 (1/2 lb) onion, halved lengthwise, cut into 3/4-inch-wide wedges with some core still attached, peeled
2 fresh fennel bulbs, halved lengthwise, cut lengthwise into 1/2-inch-wide wedges with some core still attached (about 1 pound total)
8 small garlic cloves, unpeeled
15 sprigs fresh marjoram

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.

FENNEL-ROASTED CAULIFLOWER WITH QUINOA

Fennel-roasted cauliflower with quinoa image

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

Ingredients

1 large cauliflower, or 2 small ones, separated into florets
1 tbsp fennel seeds
1 tsp coriander seeds
1 tsp smoked paprika
2 tbsp olive oil
1 red onion, chopped
2 peppers (mix of red, yellow or orange), chopped
1 courgette, halved lengthways, cored and chopped
1 small garlic clove, crushed
1 lemon, juiced and zested
4 tbsp yogurt
250g quinoa, cooked

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

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