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Roasted Fennel Soup

Roasted Fennel Soup

Course Soups
Servings 4 people


  • 1 fennel bulb cut in half cut out hard core & cut into thin slices
  • 1 head cauliflower cut into florets
  • 1 head of garlic; slice off the top to expose the cut cloves
  • Extra virgin cold pressed olive oil
  • 1 medium yellow onion chopped
  • 4 - 6 cups low sodium veggie broth or water
  • 2 cups raw baby spinach


  • Drizzle 1 teaspoon olive oil over cutends of the garlic; wrap tightly in foil
  • Toss fennel & cauliflower with 2 tablespoon olive oil & salt & spread on baking sheets
  • Place the vegetables & garlic in a preheated 375 degree oven, roast until tender
  • After garlic has cooled squeeze the soft, roasted cloves out of the skin
  • Heat 1 tablespoon olive oil in a large pot over a medium-low heat on the stove
  • Add chopped onion & a pinch of salt & cook for about 5 minutes until translucent
  • Add the roasted fennel, cauliflower & garlic and stir to combine
  • Add 5 cups vegetable broth or water, bring to a boil, then simmer for 15 minutes
  • Add the spinach, stir to combine & cook just long enough to wilt the spinach
  • Puree the soup with a stick blender,add more water if necessary & season to taste


Nancy Ferraris, Holistic Chef