Roasted Cauliflower and Fennel Soup (pics)

It’s that time of the year when all I want for lunch everyday is a warm soup and a green salad. I’ve been trying to make a few new ones when I get the chance. I personally have never cooked with fennel before, and I don’t typically have it in my grocery cart.... which is odd because I do love the flavor.

The soup is very simple, and thankfully I’ve finally figured out how to post pictures via imgur so you can make it too.


Cut up on bulb of fennel, about 2 cups


Cut up one head of cauliflower


I ended up using two dishes to spread out the veggies. Toss in olive oil and into the oven at 350 for 30 minutes, stirring occasionally


The recipe called for a medium yellow onion, but I had these 3 little guys so I went with it. I also had an extra shallot so I chopped that up too. A handful of garlic as well


Here are the veggies after I pulled them out of the oven. I definitely could have roasted them longer for a deeper flavor, but they were good after 30 minutes so I pulled them out.


After sautéing the onions, shallot and garlic... I added the roasted veggies to the pot, along with about 4 cups of fresh mountain water (Mt. Ashland). The recipe called for broth, but I didn’t have any on hand. (A kitchen sin, I know)


Next up, I added a can of garbanzo beans. I eat the soup for lunch, and I’m a hard working woman, so I wanted the extra protein. You can sub any white bean for the chicks, if that’s what you prefer.

Boil for 15 minutes.

fresh dill. 2 tbsp here, or so.

After boiling for 15 minutes, I used an immersion blender. Added the fresh dill here, then finished blending. You can also use a regular blender to make it smooth.


Adding a little S&P


I still felt like the soup was missing something. We have a buddy here in southern Oregon who has been mastering this salt recipe for 30 years. I have no clue what’s in it, or the portions... but it’s amazing. You don’t really need too much to give you dish some good heat. 27 ingredients in this container


All done, garnished with fresh dill, lemon zest and a wedge of lemon if you want it.

Picture of Mt Ashland for water reference:



Happy holidays y’all