Creamy, light & comforting
This Zucchini Soup with Caul iflower & Fennel is the perfect combination of comfort and sophistication silky-smooth, naturally creamy, and bursting with fresh, earthy flavor. The mild sweetness of fennel blends beautifully with tender cauliflower and zucchini for a delicate, cozy soup that feels both light and satisfying. Ideal for cozy dinners, light lunches, or meal prep, this Emma’s Cake Studio favorite proves that simple vegetables can create truly restaurant-worthy flavor no cream required!
Time Breakdown
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4 bowls
Ingredients List
- 2 tablespoons olive oil or butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 small fennel bulb, chopped (reserve fronds for garnish)
- 2 medium zucchinis, sliced
- 1 ½ cups cauliflower florets
- 4 cups vegetable broth (or chicken broth)
- ½ teaspoon salt (to taste)
- ¼ teaspoon black pepper
- ½ teaspoon dried thyme (or 1 teaspoon fresh thyme)
- ¼ teaspoon crushed red pepper flakes (optional)
- Juice of ½ lemon (for brightness)
- 2 tablespoons fresh parsley or chives (for garnish)
Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets just a few reliable kitchen basics to keep everything simple and stress-free.
- Large pot or Dutch oven
- Wooden spoon or spatula
- Blender or immersion blender
- Measuring cups & spoons
- Sharp knife & cutting board
Step-by-Step Beginner-Friendly Instructions
- Sauté aromatics: Heat olive oil in a large pot over medium heat. Add onion, garlic, and fennel. Cook 5–6 minutes until softened and fragrant.
- Add veggies: Stir in zucchini and cauliflower. Season with salt, pepper, thyme, and red pepper flakes (if using).
- Simmer: Pour in vegetable broth and bring to a gentle boil. Reduce heat and simmer 15–18 minutes, until vegetables are tender.
- Blend until smooth: Use an immersion blender (or transfer to a blender in batches) and puree until silky.
- Finish & serve: Stir in lemon juice, taste and adjust seasoning. Ladle into bowls and garnish with chopped herbs and fennel fronds.
Pro Tips
- Creamier texture: Blend in a splash of coconut milk or a tablespoon of butter for extra richness. 🥥
- Flavor boost: Roast the cauliflower and fennel before adding for deeper, caramelized flavor.
- Meal prep magic: This soup keeps beautifully in the fridge for 4 days or frozen up to 2 months.
- Make it elegant: Top with olive oil drizzle, microgreens, or crispy chickpeas for a restaurant-style touch. 🌿
Nutrition Table
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 bowl | 145 | 4g | 16g | 7g | 4g | 7g |