Cauliflower Soup with Fennel Oil

Cauliflower Soup with Fennel Oil

Cauliflower soup with fennel oil

Warm up on a chilly day with this creamy Cauliflower Soup with Fennel Oil.

  • 40 mins
  • 2-4
  • Intermediate


  • 1 cauliflower head (about 500g), cut into small florets
  • 1 small onion, peeled and thinly sliced
  • 500ml vegetable stock + extra
  • 250ml milk
  • 5ml ground nutmeg
  • 1 bay leaf
  • 125ml cream
  • 30ml olive or avocado oil
  • 15ml fennel seeds
  • buttered toast, to serve


  1. Bring the cauliflower, onion, stock, milk, nutmeg and bay leaf to boil. Cook for about 25 minutes until the florets are completely soft. Stir occasionally.
  2. Blitz the soup until smooth. Add the cream. Thin the soup down with the extra stock as desired. Season.
  3. Heat the oil on medium and fry the fennel seeds for about 5 minutes until fragrant. Drizzle the fennel oil over the warm cauliflower soup and serve with buttered toast.

Magazine issue date: June, 2015

Janine Collins

About Janine Collins

Editor of Your Family magazine. As a mom of three, nothing much phases me anymore except heights, waves (the ocean kind, not the hair kind), spiders, green peppers and apostrophes where there shouldn’t be apostrophes. Just about everything else, I’m good.