Name: Fennel Celery & Cauliflower Soup recipe by Sonia Shringarpure at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: 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

ABOUT Fennel Celery & Cauliflower Soup RECIPE

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

Ingredients Serving: 2

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

Instructions

Wash and remove outer couple of peels of fennel. Chop off the hard root and separate the fronds and stems. Chop the white bulb.
Wash and peel zucchini and chop. Wash and chop celery.
Heat oil in a deep saucepan. Add garlic chilies, and onion. Sauté for few seconds.
Add all the remaining veggies and stir fry for few minutes.
Once the veggies are wilted, add the stock and cook till veggies turn soft and mushy.
Switch off gas and cool thoroughly. Blend in mixie along with cream till smooth.
Return puree to pan. Add garlic powder and salt to taste. If mixture is thicker, add more stock.
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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