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Fennel, cauliflower & leek soup

Fennel, cauliflower & leek soup

There's nothing better than a warming soup in winter. Super delicious and nourishing, it's like a warm hug for your insides. If you're looking for a change from your standard pumpkin soup or a vegetable soup, this recipe will hit the spot!


  • 1 fennel, chopped
  • 1 small cauliflower, chopped
  • 1 leek, chopped
  • 2 garlic cloves, crushed
  • 50gm butter
  • 50ml olive oil
  • 1 tsp coarsely chopped dill
  • Finely grated rind and juice of ½ lemon
  • 1 litre chicken or vegetable stock
  • Roasted kale chips to serve

1.Heat butter and oil in a large saucepan over medium heat. Add the garlic and saute for 2-3 mins.
2. Add the leek, fennel and lemon rind and cook stirring until lightly caramelised (8-10 minutes).
3. Add cauliflower and cook for a further 5 minutes.
4. Add stock and 250ml water, bring to the boil, and season generously. Simmer for 5-6 minutes. Add lemon juice, and seasoning to taste.
5. Blend with a hand-held blender until smooth.
6. Serve scattered with kale chips, chopped dill, and freshly ground black pepper. I also like to add dukkah, pepitas and chilli flakes.



Thanks to Kat from @twoacreshome for this recipe. Kat is a creative, wholesome cook from the Byron Shire in NSW. She loves to create nourishing, organic meals with local produce, infused with inspiration from her travels overseas. Kat creates meals that take you on a journey of the senses, through conscious soulful cooking. You this recipe also featured in our Winter '21 Wellness Magazine. 

1 comment

  • Krystal

    This sounds delicious, but how many does it serve?

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