Cauliflower Fennel Soup - AIP friendly, gluten-free and dairy free
Updated: Feb 9
Hungry? Don't feel like measuring out a bunch of ingredients? Well you don't have to with many soups and savory dishes. Chop, simmer, season, blend and enjoy.
1 fennel bulb chopped (save the fennel fronds for garnish)
1 medium yellow onion chopped
1 bag of frozen cauliflower rice
1 can of chicken broth
3 celery stalks chopped
1 bay leaf
1-2 dashes of garlic powder
2-3 pinches of salt (add one then taste and decide if you want more)
2-3 drizzles of olive oil
cracked black pepper
How much is a dash or pinch? A pinch is about 1/16th of teaspoon and a dash is 1/8th of a teaspoon. Always add a little then taste to determine if you want to add more. It's easier to add vs adding too much then trying to remove.
In a tall pot, drizzle olive oil then add the chopped fennel, celery, and onion. On medium heat stir until they begin to soften.
Add the cauliflower rice, bay leaf and 1 dash of garlic powder and 1 dash of salt. Bring to boil, then cover and simmer for 20 minutes
In the same pot, turn off the heat and with immersion blender, blend the ingredients. Now taste, add more salt or garlic powder if you like. I added 3 dashes of salt and 2 garlic powder (total)
When you are ready to serve pour into bowl then add some cracked black pepper and some fennel fronds or leaves from the celery, drizzle some olive oil if you like.
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