Ingredients
- 2 large bulbs of fennel, bulbs chopped and leaves reserved.
- 1/2 small head cauliflower.
- 2 tablespoons extra virgin olive oil.
- 1 medium leek, finely sliced.
- 4 cloves garlic, minced.
- 1 teaspoon fennel seeds, crushed.
- 500 ml chicken stock or water.
- 200 g heavy cream.
Directions
- 1. Heat the olive oil in a large saucepan over a medium heat. Add in the leek, garlic and fennel seeds. Cook for 5 minutes, stirring occasionally until leek has softened.
2. Add in the fennel and cauliflower and cook for 10 minutes, or until veggies have charred slightly. Add in the chicken stock and 1 cup (250ml) water if needed and cook for 20-25 minutes or until veggies are tender. Add more water if needed as the soup will reduce during cooking.
3. Remove from the heat and pureé with a stick blender. Stir through the heavy cream. If you’d like your soup thinner, add a little water - start with 2 tablespoons of water at a time, stirring the water through until reaching your desired consistency. Season generously with sea salt and pepper.
4. Ladle soup between bowls. Sprinkle over the reserved fennel fronds, a generous pinch of freshly cracked black pepper and a good drizzle of olive oil.
Note
Dairy-free option: Replace heavy cream with coconut cream.
To make Crispy Pancetta Croutons, bake sliced sourdough and pancetta in the oven at 200°C/400°F/Gas Mark 6 for 20 minutes, tossing half way through.
Styling by Georgia Bellas.
This creamy soup is packed full of veg - and you wouldn’t even know it! Filled with a bunch of fennel and deliciously sweet leek for extra flavour, this silky soup is sure to have you going back for seconds (and even thirds).
Ingredients
- 2 large bulbs of fennel, bulbs chopped and leaves reserved.
- 1/2 small head cauliflower.
- 2 tablespoons extra virgin olive oil.
- 1 medium leek, finely sliced.
- 4 cloves garlic, minced.
- 1 teaspoon fennel seeds, crushed.
- 500 ml chicken stock or water.
- 200 g heavy cream.
Directions
- 1. Heat the olive oil in a large saucepan over a medium heat. Add in the leek, garlic and fennel seeds. Cook for 5 minutes, stirring occasionally until leek has softened.
2. Add in the fennel and cauliflower and cook for 10 minutes, or until veggies have charred slightly. Add in the chicken stock and 1 cup (250ml) water if needed and cook for 20-25 minutes or until veggies are tender. Add more water if needed as the soup will reduce during cooking.
3. Remove from the heat and pureé with a stick blender. Stir through the heavy cream. If you’d like your soup thinner, add a little water - start with 2 tablespoons of water at a time, stirring the water through until reaching your desired consistency. Season generously with sea salt and pepper.
4. Ladle soup between bowls. Sprinkle over the reserved fennel fronds, a generous pinch of freshly cracked black pepper and a good drizzle of olive oil.
Note
Dairy-free option: Replace heavy cream with coconut cream.
To make Crispy Pancetta Croutons, bake sliced sourdough and pancetta in the oven at 200°C/400°F/Gas Mark 6 for 20 minutes, tossing half way through.
Styling by Georgia Bellas.