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Cauliflower fennel soup - topped with crispy basil, feta cheese, toasted walnuts and paprika butter sauce. Delicious, and healthy, perfect for a cold winter day. | www.viktoriastable.com

Cauliflower fennel soup {crispy basil + feta cheese}

Cauliflower fennel soup - loaded with crispy basil, feta cheese, toasted walnuts and spiced with paprika butter sauce - it's delicious, healthy, and perfect for a cold day.
Course Soup
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 308 kcal
Author Viktoria

Ingredients

  • 1 small onion, chopped
  • 12 oz chopped cauliflower
  • 1 big fennel head, chopped (about 12 oz)
  • 2 tbs olive oil, divided
  • 1/2 tsp cumin
  • 1/2 tsp crushed funnel seeds
  • 2 garlic cloves
  • 1/4 cup Parmesan cheese, grated (optional)
  • water or vegetable broth
  • 1 tbs sweet paprika
  • 3 tbs butter
  • 1/2 cup crumbled feta cheese
  • 1/2 cup toasted walnuts
  • a bunch of basil leaves, washed and dried

Instructions

  1. Saute the onion in 1 tbs olive oil for a few minutes.
  2. Add the cauliflower and fennel pieces to the pot, and cover with an inch of water or vegetable broth. Season with salt and pepper and bring to a boil.
  3. After 20 minutes or so, remove from heat, add 2 crushed garlic cloves, 1/2 tsp cumin, 1/2 tsp crushed fennel seeds, 1/4 cup Parmesan cheese (if using) and blend to a puree. Adjust seasoning if necessary.
  4. Fry the basil leaves in 1 tbs of olive oil until they crisp up. Drain and leave aside.
  5. Toast the walnuts for a few minutes in the same pan.
  6. Melt the butter, add the sweet paprika, and quickly stir for barely a few seconds. Be careful as the red pepper can burn pretty quickly, and the taste changes completely.
  7. Serve the soup with the basil leaves, crumbled feta, and toasted walnuts, and drizzle the butter sauce liberally.