Cream of Cauliflower & Fennel Soup


Serves 6-8

30g butter

1 onion, finely chopped

1 leek, finely sliced

3 celery sticks, finely sliced

2 fennel bulbs, sliced

2 cauliflowers, cut in florets

1 litre of vegetable stock

500ml milk

250ml sour cream

100g blue cheese

salt and pepper

crispy bacon bits, for serving


Heat the butter in a large pot and fry the onions, leek, celery, fennel and cauliflower over a medium heat for 10 minutes.

Add the vegetable stock and milk. Bring to a simmer, then gently cook for 15-20 minutes until the cauliflower is tender.

Blend until smooth.

Stir in the sour cream and as much blue cheese as you like. Stir until warmed through. Season with salt and pepper.

Serve topped with extra blue cheese and crispy bacon bits.


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