
Cauliflower and Fennel Soup 2-4 people Prep: 10 minutes Cook: 30 minutes Cane Sugar Free Dairy Free Grain Free Nut Free Vegan Vegetarian Silky smooth and delicious we love this soup. Loaded with lots of great vegetables it’s full of flavour. The addition of PureHarvest Organic Soy makes it super creamy. Made with Organic Soy Unsweetened Ingredients 1 fennel bulb 1 head of cauliflower 1 leek 2 tbsp nutritional yeast 2 cups vegetable stock 1 1/2 cups Pureharvest Organic Soy 1 tsp dried oregano Instructions Preheat the oven to 200C. Slice the white bulb of fennel, discarding the green parts. Break up the cauliflower into florets, add the fennel and cauliflower to a baking tray and drizzle over a generous amount of olive oil and a sprinkle of sea salt. Bake in the oven for 20-25 minutes until soft and golden, make sure to keep an eye out and not let the cauliflower burn at all. Heat a large pot over medium heat, add a dash of olive oil. Slice the leeks into rounds and add to the pot. Sauté for 5 minutes until soft. Add in the roasted cauliflower and fennel, nutritional yeast, oregano, stock and soy milk. Stir to combine, then using an immersion blender, blend until smooth. Alternatively you can skip this step and add all the ingredients into a blender and blend until smooth and then transfer to the pot to warm up. Serve with some crusty bread. Share this recipe Print recipe

Cauliflower and Fennel Soup

2-4 people
Prep: 10 minutes
Cook: 30 minutes

Silky smooth and delicious we love this soup. Loaded with lots of great vegetables it’s full of flavour. The addition of PureHarvest Organic Soy makes it super creamy.

Made with: Organic Soy

Unsweetened

Ingredients

1 fennel bulb
1 head of cauliflower
1 leek
2 tbsp nutritional yeast
2 cups vegetable stock
1 1/2 cups Pureharvest Organic Soy
1 tsp dried oregano

Instructions

Preheat the oven to 200C.
Slice the white bulb of fennel, discarding the green parts. Break up the cauliflower into florets, add the fennel and cauliflower to a baking tray and drizzle over a generous amount of olive oil and a sprinkle of sea salt.
Bake in the oven for 20-25 minutes until soft and golden, make sure to keep an eye out and not let the cauliflower burn at all.
Heat a large pot over medium heat, add a dash of olive oil. Slice the leeks into rounds and add to the pot. Sauté for 5 minutes until soft. Add in the roasted cauliflower and fennel, nutritional yeast, oregano, stock and soy milk.
Stir to combine, then using an immersion blender, blend until smooth. Alternatively you can skip this step and add all the ingredients into a blender and blend until smooth and then transfer to the pot to warm up.
Serve with some crusty bread.