Appetizers / Soups / Salads

ROASTED CAULIFLOWER, FENNEL, AND GARLIC SOUP is for Soup.

ROASTED CAULIFLOWER, FENNEL, AND GARLIC SOUP takes 5 minutes to prepare.

ROASTED CAULIFLOWER, FENNEL, AND GARLIC SOUP takes 30 minutes to cook.

ROASTED CAULIFLOWER, FENNEL, AND GARLIC SOUP makes 4 servings.

The ingredients for ROASTED CAULIFLOWER, FENNEL, AND GARLIC SOUP are:

1 head cauliflower, remove core, break into florets
1 fennel bulb, white part only, trimmed and cut into chunks
6 unpeeled cloves of garlic
1 tbsp olive oil
6 cups of water or broth
2 waxy potatoes scrubbed and chunked
salt and pepper

Here is how you make ROASTED CAULIFLOWER, FENNEL, AND GARLIC SOUP:

Place cauliflower, fennel, and garlic in roasting pan. Toss with olive oil, salt and pepper and roast at 400? for about 25 minutes until fragrant and lightly browned.Peel garlic and then transfer squeezed garlic and veggies to soup pot and saute for a few minutes.Add water or broth and potatoes. Bring to a simmer and cook until potatoes are soft skimming any foam as needed. Puree in a blender until soup is silky. Season with salt and pepper. Serve. Serving Size: 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user ELATAS.

The nutritional information for ROASTED CAULIFLOWER, FENNEL, AND GARLIC SOUP is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 204.5

• Total Fat: 4.8 g
• Cholesterol: 7.5 mg
• Sodium: 1,542.9 mg
• Total Carbs: 36.8 g
• Dietary Fiber: 9.5 g
• Protein: 8.8 g

The dietary needs meet for ROASTED CAULIFLOWER, FENNEL, AND GARLIC SOUP is Vegan