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
 
Author:
Recipe type: Soup
Serves: 4
Ingredients
  • 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
Instructions
  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.
Notes
Serves 4 as a side.

 

 

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