Recipes
France Ingredients (6 Servings)
- 10 ml (1 tbsp) olive oil
- ½ sweet onion, chopped
- 5 gr (2 tsp) mince, fresh garlic
- as much water as needed to cover the cauliflowers
- 150 gr (½ head of small) cauliflower, cut into small florets
- 680 gr chopped, fresh fennel
- 2 tsp chopped, fresh thyme
- 8 gr (1 tbsp) chopped macadamia nuts to cook with the veggies
Nutritional values (per serving)
Calories81 kcal
Fat4 g
Sodium68 mg
Carbohydrates12 g
Protein2 g
Phosphorus78 mg
Potassium579 mg
Calcium71 mg
Fiber4 g
Directions
Heat the olive oil in a large saucepan, over medium heat. Sauté the onion and garlic until softened, about 3 minutes. Add the cauliflower, fennel, macadamia nuts and water and bring to a boil. Reduce the heat to low and simmer until the cauliflower is tender, about 20 minutes. In batches, transfer the soup to a food processor or blender and process till creamy. Return the soup to the pan and stir-in thyme. Heat on medium-low until warm about 5 minutes.