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Cauliflower Soup with Pesto

This is a super flavorful soup if you add the pesto that compliments it so well. Maybe not as much of a breakfast soup though if you add the pesto unless you like a savory, garlick-y taste in the morning.
MEAL PREP: You can make this and store in the fridge for up to 5 days.
FREEZER: You can freeze this after making it. I recommend freezing it in individual 1.5-2 cup servings.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings: 4 people

Ingredients

  • 1/2 medium Yellow Onion
  • 2 cloves Garlic
  • 1 Fennel bulb reserve the fronds for garnish
  • 1 medium head Cauliflower (or 3 cups fresh or frozen florets)
  • 2 tbsp Avocado, Coconut, or Olive Oil
  • 1 tsp Sea Salt, divided
  • 2-4 cups Chicken Broth use 2 for a chunkier, thick soup or 4 for a runnier,thin soup
  • 1 recipe Pesto

Instructions

  • Preheat the oven to 425 F. Line a baking sheet with a piece of parchment paper.
  • Cut the cauliflower into florets if not already done. Chop the fennel bulb into chunks. Peel and chop the onion. Place these on the baking sheet, drizzle with the oil and sea salt. Toss everything to coat and then spread out evenly on the sheet. Bake for 25 minutes.
  • When the mixture is done roasting, carefully pour it into a large mixing bowl or stand blender. (You may have to do it in batches if using a stand blender) Add the chicken broth and remaining salt and then blend with either an immersion stick blender or with the stand blender. (If doing it in batches, pour in the corresponding amount of stock, so if you added half of the mixture, add half of the stock)
  • If the soup is going to be served immediately you may want to warm it up a bit on a pan on the stove.
  • Pour into individual serving bowls, then scoop about 2 tbsp of pesto on top of each bowl and swirl gently with a spoon. Garnish if desired with minced fennel fronds and basil. Serve!