A cauliflower soup recipe that’s light and nutritious and better still, dairy free. No cream needed to give this soup a ‘melt in the mouth’ taste.
The secret however to this recipe is coconut milk. Use as little or as much you like.
It’s the rich combination of cauliflower and fennel gently enhanced with sage that’s a match made in heaven. Guaranteed to become a family favorite!
Cauliflower, Fennel and Sage Soup
Course: Starter, MainCuisine: Vegan, VegetarianDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
35
minutesCalories
300
kcalIngredients
1 x Whole Small Cauliflower or half of a large one, chopped into florets
1 x Small Fennel bulb, sliced
2 tbsp of Olive Oil
1 Leek, finely sliced
1 x Vegetable Stock cube
600 mL of Water
1 cup of coconut milk
3-4 leaves of fresh sage, torn
Salt and Pepper to taste
Directions
- Gently sauté chopped cauliflower, fennel, leek and sage into a large saucepan in a small drizzle of olive oil. Season with salt and pepper.
- Crumble over the stock cube and pour over enough water to cover the vegetables. Simmer for 15-20 minutes or until cauliflower becomes tender.
- Add coconut milk and stir through, cook for a further 5-10 minutes on a low heat allowing soup to slowly reduce and thicken.
- Remove from heat and allow to cool a little.
- Blitz ingredients with a stick mixer until beautifully pureed.
- Serve and garnish as desired.
Notes
- As shown in the photo, to decorate I oven baked a slice from the cauliflower, drizzled in olive oil for 15 minutes. To substitute for cheese I have used nutritional yeast flakes which is not only a vegans staple supplement but it’s got this yeasty aroma reminiscent of a mature cheese.
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