Roasted Fennel and Cauliflower Soup

Roasted fennel and cauliflower soup

Let me start this by saying that I’m not a big “kid person.” I heavily admire people who are parents (seriously, you have the hardest job on this planet!), but I’ve never wanted to be one myself.  I also work with children and families in my job so I get a pretty good dose of being around kids in my daily life.

And this is precisely why when a friend told me several months ago that I “would make a wonderful mother,” I practically laughed in her face. That’s nice and thank you, but nope, it’s not for me. 

She proceeded to tell me that she was convinced someday I would adopt a child from an orphanage. I continued to argue that ain’t ever gonna happen.

This is exactly why this week I had a mental breakdown when I read this blog post by Lindsay at Pinch of Yum.  Lindsay and her husband moved to the Philippines for a year to teach at an orphanage. When I saw the pictures of these kids and read her post yesterday, I literally felt an urge from deep inside of my chest to move there and adopt these children. All I could think was, “oh $*%t, it’s happening…”

And so, in order to prevent myself from moving to the Philippines and/or adopting children tonight, I made soup. This may not make a lot of sense, but it seemed like a better choice than hiding in a corner of my kitchen and stuffing my face with cookies from sheer panic.

If you see a cookie recipe posted here tomorrow, please send help.

Roasted fennel and cauliflower soup
As we ease into spring, I love making pureed soups that feel light enough to eat in warmer weather, but still hearty enough to serve at a meal. And since roasting fennel is my new obsession, a roasted fennel soup just seemed to make sense. This soup is light with a mellow flavor from the fennel and cauliflower and I love how the dill and lemon make the flavors pop.

One of my trademarks with soup is to puree beans in for a source of plant-based protein and to add some general heartiness to the soup. I used garbanzo beans in this batch, but any white bean would also work. Since the fennel and cauliflower were going to be pureed, I dry roasted them without any oil (I have a well-seasoned baking sheet and they didn’t stick), but you can roast them in oil if needed.

Roasted Fennel and Cauliflower Soup
Recipe type: Soup
Serves: 4
  • 1 large fennel bulb, chopped (about 2 cups)
  • 1 large head cauliflower, chopped (about 4 cups)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, minced
  • 6 cups vegetable stock
  • 2 cups cooked garbanzo beans or chickpeas
  • Freshly-ground sea salt and black pepper
  • 2 tablespoons fresh dill, divided
  • 2 organic lemons, zested, then cut into wedges
  • Olive oil for drizzling
  1. Preheat oven to 350 degrees F.
  2. Lay fennel and cauliflower flat on sheet pan and roast for 30 minutes, turning occasionally, until tender. Remove from oven and set aside.
  3. Add olive oil to a large pot over medium heat. Add the onions and saute for five minutes, until translucent. Add the garlic and saute for 1 - 2 minutes, until fragrant. Add the roasted fennel and cauliflower, vegetable broth, and garbanzo beans. Bring to a boil, then simmer for 10 - 15 minutes.
  4. Add one tablespoon fresh dill and blend the soup by using an immersion blender or transferring it to a regular blender. (If using a regular blender, be very careful as the steam can sometimes cause the lid to blow off. I recommend blending small batches while holding the lid down with a pot holder or towel in hand.)
  5. Before serving, add sea salt and black pepper to taste. Garnish bowls with remaining fresh dill, lemon zest, a drizzle of olive oil, and serve with lemon wedges.
Serves 4 as a side.



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  1. says

    This looks delicious! I can’t wait to try it! I really enjoy trying the recipes on your blog. Thank you! Can I ask you a question? About a year ago my husband and I cut way down on sugar and processed foods in our diet, and about 4 months ago we have also eliminated meat and dairy. We really love the vegetarian-based diet; it makes us feel good, it’s fun trying new recipes, and everything tastes great. But I’ve noticed that sometimes throughout the day or in the evening I feel very hungry. I usually try to snack on fruits or homemade whole grain snacks. But I’m wondering if there is something that I’m lacking in my diet that isn’t making me full enough? Do you or others have this issue? And what is the best way to mitigate this? Thanks for your help!

    • says

      Hi Angela,

      I am an EATER so I experience this a lot. :) What’s worked well for me is making sure that there is a hearty source of protein and fat at every meal or snack. Everyone’s body is different so you can explore this more and see what works for you. For me, fruit and grains aren’t very filling, but a snack like tempeh, edamame, nuts, or even a spoon of almond butter are great at holding me over between meals. I make sure each meal has a hearty protein source, which is usually beans or lentils, and I frequently add avocado to meals which helps me to feel more satiated. Hope this helps, if you have other questions, feel free to email me:

    • says

      Thanks for the reply and the great advice! I’ll definitely look into starting to be more conscious about including hearty protein sources in my meals and also try out some of your snack suggestions. I’ll let you know if I have any other questions. Thanks again, I appreciate it!

    • Anonymous says

      Heavy sugar cravings could also be a sign of candida. You may want to check it out and look into populating your gut with probiotics. When i have sugar cravings i satiate them with a cup of herbal tea and honey or some vanilla goat yogurt.

  2. says

    i am not a kid person AT ALL. i feel very uncomfortable around them and never know how to talk to them or how to act. i was set on never having children for so long, until last year i started to develop a strong desire to be a mother. dayv isn’t exactly jumping on the bandwagon as far as wanting to become a parent, so right now i’m just waiting it out. i guess we’ll see what happens.

    but ANYWAY, i love that you made this insanely healthy and delicious soup instead of stuffing your face with cookies. i love everything about this soup. maybe instead of regular cookies, you can make one of those secretly healthy cookies so you’re still nourishing your body while in a state of panic 😉

  3. Elise Lin says

    I just found you through your interview at Healthful Pursuit. Your recipe looks delicious and I’m going to explore your blog straight away :) Being one of those people who are having trouble getting in more vegetables your blog is very helpful. As far as kids are concerned, I don’t have any myself either (though I’ve been told I’d be a good mum on several occasions) but I have taken care of other people’s children a while back. Now I’m lucky enough to be an aunt and I love it! If you love children there’s more ways besides having your own 😉

  4. Kiersten @ Oh My Veggies says

    I don’t have kids either and I’m still not sure if I want to. But I guess I will have to decide soon because I am getting old–ha. :)

    I have never tried fresh fennel, but I bought seeds for it so I can grow it in my garden this year and finally give it a try! This soup looks beautiful!

    • says

      I can’t believe you’ve never had fennel! It’s so fun, especially in spring! I’ve never tried growing it though so you’ll have to let me know how it goes! :)

    • Lynda Schneider says

      My newest food passion is roasted fennel,so finding this recipe made me giddy with joy! I can’t wait to try it!

  5. says

    I had to laugh (sort of) at your post! I have seen many a “non kid person” friend completely change their minds! There are many kids /orphans who need parents. However, its definitely not for everyone! Anyway, this soup sounds amazing. I love fennel and chickpeas, and it sounds like the perfect hearty meal for our currently chilly SF weather!

  6. Nurse deac says

    I just made & ate this. It was delicious. Thank you so much for this and many other wonderful recipes. I look forward to all of your posts, and have told many friends to check them out.

  7. says

    I love your pictures and recipes, they are mouth watering. Would love for you to share them with us at Over at we are not photography expert snobs, we are just foodies.

  8. says

    Your food photos are amazing. You can share your mouth watering photos with us at and your photos published on FoodieNewz without any editorial review.

  9. says

    Your food photos are amazing. You can share your mouth watering photos with us at is a new food sharing site and we actually try our best to promote your food photos. At all your food photos will be published without any editorial review so I really hope you come and join us.

  10. Samara Holliday says


    This soup looks delicious! However, is there a substitute for vegetable stock? Could I use 6 cups of water instead and add my own seasoning such as salt?

    Thank you in advance!

  11. Camille says

    We made this last week. I left out a couple cups of broth and used it as a base for duck confit with steamed kale as a side. It was INCREDIBLE! Seriously, as good as any meal in an expensive restaurant. So thank-you! I never would have considered putting cauliflower, fennel, and chickpeas together without your blog!

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