Creamy Cauliflower-Fennel Soup

Things are still souper here!

We have really been enjoying soup weather at our house.  I have another delicious soup recipe that is also a 'meal in a bowl' type of soup.  With the addition of beans for protein and as a thickening agent, it is healthy too. 

If you don't like cauliflower, don't let that deter you from trying this recipe! This is nothing like the bland, cauliflower you may have eaten in the past. In fact, you'll barely know you're eating cauliflower! The recipe was inspired by a several different recipes but the idea for the fennel came from The Soup Bible by Deborah Mayhew. The cauliflower soup in that cookbook calls for fennel seeds and vegetable stock.  Instead, I used a small bulb of fresh fennel and chicken stock.  And, since I've been on a celery root craze, I added some of that too.

I like to use my immersion blender which makes the pureeing process so much easier (and fun). 

This soup was even better the second day when all of the flavors had a chance to meld overnight in the refrigerator!

Creamy Cauliflower-Fennel Soup
Inspired by The Soup Bible
Printable Recipe

Serves 4-6

1 tablespoon olive oil
2 cloves of garlic, minced
1 red onion, diced (about 1 cup)

1 small celery root (celeriac), peeled and diced (about 1 cup)
1 small bulb of fennel, stems removed, cored and diced (about 1 cup)
2 14-oz cans of flageolet beans, if you can find them, drained and rinsed. (I couldn't find them and used 1 can of Cannelini and 1 can of Great Northern beans)
1 head of cauliflower, cored and cut into small florets1 32-oz container of no-sodium chicken stock

3 carrots, peeled, diced and cooked separately
Salt and freshly ground black pepper
Chopped fresh parsley for garnish

In a large pot over medium heat, heat the olive oil. Add the onion, garlic, onion, celery root and fennel and cook gently for about 10 minutes or until softened.

Add the cauliflower florets, 1 can of rinsed beans, the chicken stock and enough water to barely cover the vegetables. Bring the mixture to a boil and then reduce the heat and simmer for about 15-20 minutes or until the cauliflower is tender. If you have one, use an immersion blender to puree everything in the pot until smooth. Otherwise, puree the soup in batches in a blender or food processor and return to the pot. Season to taste with salt and pepper.

Stir in the remaining can of rinsed beans and the pre-cooked carrots and reheat. Ladle into bowls and sprinkle with some additional freshly ground pepper and chopped parsley and served with a crusty baguette.