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Creamed Fennel and Cauliflower Soup

Check out the Creamed Fennel and Cauliflower Soup calories and how many carbs in Creamed Fennel and Cauliflower Soup. Learn all the nutrition facts about what you eat at GymAmerica.
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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: Click on the ingredient links to learn the nutritional information for all the Creamed Fennel and Cauliflower Soup ingredients. The serving size for any ingredient in Creamed Fennel and Cauliflower Soup may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.
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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