Fennel and Cauliflower Soup

This creamy and velvety soup is so much like potato and leek soup but without potatoes! Cauliflower and great for liver function and it makes for the best soup base.

What you need:
  • 1 Tbsp coconut oil or grass-fed ghee/butter

  • 1 leek, diced

  • 1 large fennel, diced

  • 1 Tbsp Siena garlic & herb seasoning

  • head of 1 cauliflower, cut into small florets

  • 6 sprigs of thyme

  • 500ml bone broth

  • 1 tsp salt

How to make:
  • In a medium sauce pan, sauté the coconut oil, leek, fennel and Siena until it softens
  • Add the cauliflower, broth, thyme and simmer for 15-20 minutes or until cauliflower is soft.
  • Transfer to a Vitamix or use a handheld stick blender and blend until very smooth and creamy. Add salt and blend again
  • (If you are using a regular blender, be very careful when blending because the lid will pop off as the soup is so hot)

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