Spring Cauliflower Fennel Soup
This Spring Cauliflower Fennel Soup is light, creamy, and full of fresh seasonal flavor. Made with tender cauliflower, sweet fennel, garlic, and a splash of lemon, this healthy plant-based soup is naturally vegan, dairy-free, and perfect for spring dinners or meal prep.
Ingredients
- Main Ingredients
- 1 large head cauliflower chopped into florets
- 1 large fennel bulb trimmed and sliced
- 1 small yellow onion diced
- 2 cloves garlic minced
- 4 cups vegetable broth
- Flavor Base
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried thyme
- Juice of ½ lemon
- Pantry Staples
- Extra salt and pepper to taste
- Red pepper flakes optional
- Fresh fennel fronds or herbs for garnish
Instructions
- Prep Ingredients
- Chop cauliflower into even florets.
- Trim and slice fennel bulb (reserve some fronds for garnish).
- Dice onion and mince garlic.
- Sauté Aromatics
- Heat olive oil in a large pot over medium heat.
- Add onion and fennel. Cook 5–7 minutes until softened.
- Stir in garlic and cook 30 seconds until fragrant.
- Add Cauliflower & Broth
- Add cauliflower and thyme. Stir to combine.
- Pour in vegetable broth until vegetables are just covered.
- Simmer
- Bring to a boil, then reduce heat and simmer 20–25 minutes until cauliflower is fork-tender.
- Blend
- Use an immersion blender to puree until smooth (or carefully blend in batches).
- Stir in lemon juice and adjust seasoning.
- Serve
- Let rest 5 minutes before serving.
- Garnish with fennel fronds, olive oil drizzle, cracked pepper, or red pepper flakes.
- Serve warm.
Notes
- Cook cauliflower until very soft for ultra-smooth texture.
- Add broth gradually to control thickness.
- Lemon juice balances fennel’s natural sweetness.
- Soup thickens as it cools—add broth when reheating if needed.
- Flavor improves after a day in the refrigerator.