Cauliflower with Fennel-Cheese Soup
October 25, 2009
My neighbor Betty made this fabulous cauliflower soup last week, shared it with me, and it was so tasty I decided to make my own version. The prep time was about 45 minutes, then on the stove, about another hour and a half. For my potatoes I used large yukon golds, and a 32oz. container of vegetable stock for my liquid. To finely chop my cauliflower, I cut it into small chunks, then finished it in my food processor. My husband and I were very pleased with this soup! It is definitely a keeper, and a perfect meal during the fall season, (I served it with parmesan popovers). Cauliflower is a vegetable that is overlooked for it’s many benefit’s. A member of the cruciferous family, cauliflower is high in vitamin C, folate, and contains sulforaphane, a photonutrient which is known to prevent tumors before they begin. Click here to learn more about the amazing benefit’s of cauliflower. Please injoy!
For more recipes with cauliflower, check out this link to eatingwell.com
- 2 tbsp. butter
- 1 fennel bulb, chopped
- 3 medium size yukon gold potatoes, cut into ½ “ dice
- 1 head cauliflower, finely chopped
- 32 oz. container vegetable stock, or water
- 1 cup low-fat milk
- 1 cup thawed frozen peas
- 1 16oz. bag, winter blend cauliflower and broccoli
- 2 tbsp. finely chopped Fennel fronds
- 1 1/2 cups freshly grated parmesan cheese
- Salt and freshly ground pepper to taste
- 3 italian fennel sausages
Heat butter in a large soup pot. Add the fennel, and sauté over low heat until golden. Add the potatoes, cauliflower, and enough stock (or water) to cover. Bring to a boil, then cover and simmer until all the vegetables are tender, about 30 minutes.
Remove from heat. With a slotted spoon, transfer half into food processor or blender. Process until smoothly 
pureed. Stir back into the remaining soup. Slowly add milk while stirring. Stir in the peas, cauliflower-broccoli blend, and fennel fronds. Return to low heat and bring to a gentle simmer. Sprinkle the parmesan cheese in small amounts at a time, stirring in until thoroughly melted each time. Season with salt and pepper.
Meanwhile, remove casings from sausage and brown in a large nonstick pan while breaking up the sausage into small pieces. Remove sausage and drain onto a paper towl. Once the soup is heated through, stir in sausage and ladle into your bowls. Sprinkle with fennel fronds and more parmesan cheese, and serve immediately.
Serves: 8
Total time: 60 minutes
Related posts:
- Brussels Sprouts and Sausage Soup
- Spaghetti with Smoked Turkey Sausage and Artichoke Fennel Sauce
- Steak and Vegetable Soup
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