- 1 large head of cauliflower
- 1 small bulb of fennel, reserve the fronds
- 2-3 cloves garlic, peeled
- 3-4 TBSP olive oil
- ½ tsp. salt
- 1 ½ tsp. Whole fennel seeds
- 4-5 cups low sodium vegetable stock*
- Black pepper to taste
- Pinch of cayenne, to taste
- Pinch of nutmeg, to taste
- Serving Size: 5
- Calories: 131
- Carbs: 13 g
- Fat: 8 g
- Protein: 3 g
- Sodium: 405 mg
- Sugar: 6 g
Preheat oven to 400 degrees F.
Cut the cauliflower in half and remove the core and leaves. Chop roughly into florets, and place in a large bowl.
Cut the fronds away from the fennel bulb, and set them aside. Wash the bulb thoroughly, then cut in half and remove the core, and any outer layers that are loose or damaged. Cut into chunks roughly the same size as the cauliflower florets, and add them to the bowl. Peel the garlic cloves and add them to the bowl.
Toss the fennel, cauliflower, and garlic with the olive oil and salt until well coated, and spread on a rimmed baking sheet. Roast for 30-40 minutes, or until tender and cauliflower is browned at the edges.
Meanwhile, toast the fennel seeds in a dry pan over medium heat until fragrant and slightly darkened in color. 2-4 minutes, stirring frequently.
Add the roasted cauliflower, fennel, and garlic to a large pot along with the vegetable broth and toasted fennel seeds. Puree with an immersion blender until smooth. (Or, transfer the cooked vegetables straight from the oven into your blender, along with the vegetable broth and fennel seeds, and puree until smooth (this should be done in batches). Then pour into a large pot on the stove.
Heat over medium-high until the soup is warmed through. If the soup is too thick, add a bit more stock. Add the cayenne, nutmeg, and salt and pepper, to taste.
Kindly Submitted by “Will Cook for Friends”
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