Rainy Tuesdays needs soup! You may think that onion soup is only yummy with lots of cheese and toast. That’s why we are sharing this easy, comforting recipe to show you the versatility of the onion, especially when combined with cauliflower.
We use dried fennel in this recipe to “amp up” the delicious oniony flavor. Did you know that dired fennel is not the fennel itself, its actually the ground seeds of the fennel plant? Fennel is a flowering plant in the carrot family. It has Vitamin C, A, fiber, and Selenium. Because fennel is high in Vitamin C, it can be paired with iron-rich foods to improve the ability of the body to absorb iron.
Rainy Day Onion and Cauliflower Soup
- 2 TB Unsalted Butter
- 2 TB Extra Virgin Olive Oil
- 3 Large Yellow Onions, sliced
- Sea Salt and Freshly Ground Black Pepper
- 4 Cups Veg Broth
- 1 (4 OZ) Can Green Chilies
- 1 Head Cauliflower, chopped
- ½ Tsp Dried Fennel
- ½ Tsp Dried Thyme
- ½ Tsp Dried Coriander
- Sliced Green Onions, Pumpkin Seeds and Sliced Red Pepper for Garnish
Add the butter and oil to a large sauté pan and heat. When the butter has melted, add the sliced onions and sprinkle with salt and pepper. Cook the onions over medium low heat for at least 20 minutes or until the onions are very browned and soft. Make sure they do not burn, so monitor the heat and stir every once in a while.
Add the broth, chilies, cauliflower and spices to the pan. Simmer until the cauliflower is soft, about 15 – 20 minutes.
Remove the pan from the heat, and when cooled slightly, use an immersion blender to puree the soup – it can be chunky or smooth. Taste for seasoning, pour into bowls, garnish with sliced green onions, pumpkin seeds and red pepper.