Vegan Soup Maker - Easy Cauliflower & Fennel Soup
Another quick and easy soup recipe for a soup maker, this time it's a creamy cauliflower and fennel soup. Very tasty & nutritious.
Servings: 3
Calories: 133kcal
Equipment
- 1 Soup Maker
Ingredients
- ½ large cauliflower (cut into florets)
- ½ medium fennel bulb (cut into chunks)
- 1 large garlic clove
- 1 teaspoon ground cumin
- 1 teaspoon dried dill (or fresh dill)
- 2 vegetable stock cubes
- 700 ml water
- 5 tablespoons vegan cream
- 1 pinch salt and black pepper
Instructions
- Place the cauliflower florets in the soup maker jug.
- Next add the fennel and garlic, followed by the herbs and spices.
- Now add the vegetable stock cubes, then add the cream and seasonings.
- Finally, add the water.
- Close the lid, then choose the smooth function on your soup maker and press start.
- Once cooked, serve or cool and store in the fridge or freezer.
- Enjoy!
Notes
- As soon as the soup is made, pour it into airtight containers and leave it out with the lids off to cool, while you clean your soup maker.
- Once it's cool, add the lids tightly and store in the fridge for 4-5 days, then reheat before serving.
- You can also portion the soup in dated and labelled freezer soup bags or tubs and freeze for 3-4 months. Take a portion out of the freezer and leave it in the fridge overnight to defrost, then reheat to serve.
Nutrition
Serving: 1serving | Calories: 133kcal | Carbohydrates: 14g | Protein: 5g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 639mg | Potassium: 607mg | Fiber: 6g | Sugar: 5g | Vitamin A: 80IU | Vitamin C: 73mg | Calcium: 87mg | Iron: 2mg
