Creamed Fennel and Cauliflower Soup

Check out how many calories in Creamed Fennel and Cauliflower Soup. Get answers to all your nutrition facts questions at FitClick.
quanada
Posted by
filed under Soups

Soups
  
Serving size: 1 bowl
Recipe category: Soups
Prep time: 
Cook time: 
Difficulty: Easy
Calories: 168 (8% DV)
Fat: 6g (10% DV)
Carbohydrates: 22g (7% DV)
Protein: 6g (13% DV)
Ingredients:  Makes 4 servings (4 bowls)

Tip: For nutritional information on all the ingredients in Creamed Fennel and Cauliflower Soup just click on each ingredient name. Then adjust the serving size for any Creamed Fennel and Cauliflower Soup ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Directions:  
1
Slice the onions, mince the garlic, and chop the fennel. If your cauliflower is not already chopped into florets, do that now. In the bottom of your pressure cooker, heat up the coconut oil. Sauté the onions until translucent. Add the garlic, fennel, and cauliflower. Sauté for 5-10 minutes, until the edges of the vegetables begin to turn golden.
2
Pour the broth and coconut milk into the pot. Add salt. Cook on the soup setting for at least 5 minutes.
3
Once the pressure cooker is done cooking, release the pressure and remove the lid. Use a standing blender or an immersion blender to puree the soup to a smooth, creamy consistency.
4
Scoop into serving bowls and garnish with a leftover fennel frond. Serve hot.
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