Cauliflower Leek and Fennel Soup

Cauliflower Leek and Fennel Soup, Paleo, vegetarian, vegan, real food, blended

The long Thanksgiving weekend brought a bit of much needed rain here in LA, so we finally got a taste of autumn weather and a respite from the unrelenting heat.

I make soups all year round because I find it’s a great way to get bone broth and a good helping of veggies into my diet.  When it’s raining especially I can’t help but brew up a big batch of something comforting to sip on.

One of my favorites is potato leek soup because of it’s creamy texture and delicate savory leek flavor. However, potato-based soups can be a bit starchy to enjoy on a daily basis.  I’ve found that cauliflower can replicate the texture of potatoes quite nicely as they do in this mashed cauliflower, but without all that starch!  They work perfectly in this soup, filling it out with a very smooth texture that doesn’t get too heavy or cloying.

In the theme of autumnal vegetables I added in a little fennel because it compliments the leek and cauliflower flavors nicely by lending a mellow sweetness when sautéed.

The homemade broth rounds the flavors of this soup out wonderfully so that it doesn’t need much more than salt for seasoning.  I like to use homemade beef or chicken bone broth in this recipe, but it can easily be made vegan or vegetarian with some veggie stock.  Try it yourself and let me know what you think!

 

Cauliflower Leek and Fennel Soup
2-3 tbsp beef fat or coconut oil
1 medium onion
2 stalks of celery
2-3 tsp sea salt
1 small fennel
2 small leeks or 1 large leek
1/2 cup of sherry wine (or another dry white wine)
1 large head of cauliflower
6 cups of your choice of broth (I prefer homemade bone broth)

Cauliflower Leek and Fennel Soup, Paleo, vegetarian, vegan, real food, blendedCauliflower Leek and Fennel Soup, Paleo, vegetarian, vegan, real food, blendedCauliflower Leek and Fennel Soup, Paleo, vegetarian, vegan, real food, blended

Trim and chop up the onion and celery, set aside. Trim and chop up the fennel and leek, and set aside as well. Only use the base of the fennel, not the stringy stems or dill-like fronds. Use only the mostly white part of the leeks, cut them lengthwise and rise the layers with water well before chopping, sand and dirt tend to get stuck in there.  Also chop up the cauliflower head into smaller florets.

In a large soup pot heat up the beef fat or coconut oil.  If you make your own beef broth at home then you probably have a good amount of beef fat on hand, but coconut oil works well too. Both are stable at higher temperatures and are ideal for sautéing on high heat.

Once the oil is hot, add in the chopped onion and celery and 1/2 tsp of sea salt (salting each layer helps the flavor come together better.)  Cook on high heat for about 5 minutes, stirring occasionally.

Add in the chopped fennel and leeks as well as another 1/2 tsp of sea salt. Continue to cook on high heat for about 5 minutes, stirring occasionally.

Add in the sherry wine and let the alcohol cook off and liquid thicken, about 2 minutes.

Then add in the broth and cauliflower florets and bring to a boil, stirring to make sure nothing is stuck to the bottom of the pot.  Reduce heat to medium, cover and simmer for 20 minutes.

Once the soup base is done simmering, blend it well with another 1/2 tsp of sea salt. I choose a regular blender for this over an emersion blender because I like to get the cauliflower blended very well so it gets really creamy.  Blend in batches (be careful to hold the lid on with a dish towel, hot soup can pop the lid right off and splatter soup everywhere.  Then mix the batches all back together in a large pot.  Salt to taste.

My finally product is a little darker because I used some very dark colored beef broth, but a lighter chicken or veggie broth will make the soup more of a cream or slightly green color.

If you’re enjoying the soup right away then keep it warm on the stove.  You can also pack it up for leftovers, it keeps well for several days in the fridge and the flavors actually marry and intensify overnight.

Cauliflower Leek and Fennel Soup, Paleo, vegetarian, vegan, real food, blended

Yields 6-8 servings

Comments

3 Responses to “Cauliflower Leek and Fennel Soup”
  1. Eileen says:

    Yes! This is exactly the kind of soup I love eating when it’s chilly and damp out– which is definitely the case herein NorCal right now too! Yay, rain!

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