Fennel Celery & Cauliflower Soup | How to make Fennel Celery & Cauliflower Soup

By Sonia Shringarpure  |  10th Jun 2016  |  
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  • Fennel Celery & Cauliflower Soup, How to make Fennel Celery & Cauliflower Soup
Fennel Celery & Cauliflower Soupby Sonia Shringarpure
  • Prep Time

    15

    mins
  • Cook Time

    20

    mins
  • Serves

    2

    People

13

0





About Fennel Celery & Cauliflower Soup

A gently flavoured thick soup with a hint of spice and sweetness of cream makes a wonderful start to a dinner party.

Fennel Celery & Cauliflower Soup, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Fennel Celery & Cauliflower Soup is just mouth-watering. This amazing recipe is provided by Sonia Shringarpure. Be it kids or adults, no one can resist this delicious dish. How to make Fennel Celery & Cauliflower Soup is a question which arises in people's mind quite often. So, this simple step by step Fennel Celery & Cauliflower Soup recipe by Sonia Shringarpure. Fennel Celery & Cauliflower Soup can even be tried by beginners. A few secret ingredients in Fennel Celery & Cauliflower Soup just makes it the way it is served in restaurants. Fennel Celery & Cauliflower Soup can serve 2 people. So, the next time you have a get together or a party at home, don't forget to check and try out Fennel Celery & Cauliflower Soup.

Fennel Celery & Cauliflower Soup

Ingredients to make Fennel Celery & Cauliflower Soup

  • 2 fennel bulbs (white part) chopped
  • 1 green chili chopped
  • 1 small white onion chopped
  • 1/2 head cauliflower florets
  • 1 stalk celery chopped
  • 1 small zucchini (optional)
  • 2-3 cloves garlic smashed/chopped
  • 1/2 tsp garlic powder
  • 4 cups chicken/veg stock
  • 1/4 cup full cream
  • Salt to taste
  • 2 tbsp olive oil

How to make Fennel Celery & Cauliflower Soup

  1. Wash and remove outer couple of peels of fennel. Chop off the hard root and separate the fronds and stems. Chop the white bulb.
  2. Wash and peel zucchini and chop. Wash and chop celery.
  3. Heat oil in a deep saucepan. Add garlic chilies, and onion. Sauté for few seconds.
  4. Add all the remaining veggies and stir fry for few minutes.
  5. Once the veggies are wilted, add the stock and cook till veggies turn soft and mushy.
  6. Switch off gas and cool thoroughly. Blend in mixie along with cream till smooth.
  7. Return puree to pan. Add garlic powder and salt to taste. If mixture is thicker, add more stock.
  8. Serve the soup in individual bowls and drizzle olive oil (add green chili paste or coriander leaves paste to the oil for rich green colour) over it.

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