Fennel celery & cauliflower soup Recipe

Cooking Directions

• STEP 1.Heat olive oil in a large pot over medium heat. Add chopped fennel, celery, and cauliflower. Cook for 5 minutes, stirring occasionally.
• STEP 2.Add vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes, or until the vegetables are tender.
• STEP 3.Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches until smooth.
• STEP 4.Season with salt and pepper to taste. Serve hot and garnish with fresh herbs, if desired.

Cooking Tips

• To enhance the flavor, you can saut茅 the vegetables in butter instead of olive oil.
• For a creamier texture, you can add a splash of heavy cream or coconut milk.
• Garnish the soup with chopped fresh parsley or chives for added freshness.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop over low heat, stirring occasionally.
• Serve the soup with crusty bread or a side salad for a complete meal.