Cauliflower and Fennel Soup with Rosemary Oil

cauliflower and fennel soup with rosemary oil in a large mug with a child's hands holding it

Cauliflower sometimes gets a bad rap as a boring veggie, but add it to soup with potatoes and you've got yourself a tasty, cheap and hearty winter meal. Throw in some fennel seeds and garnish with rosemary oil and you've gone from good-enough to gourmet in minutes. Bon appétit! 

For the cauliflower soup:

  • 1–2 red onions
  • 1 clove garlic
  • 1/2 tbsp fennel seeds
  • big pinch of dried chilli
  • 2 tbsp olive oil
  • 1 whole cauliflower
  • 2 medium Desiree potatoes
  • 1.5L / 2pt vegetable stock
  • salt and pepper

For the rosemary oil:

  • 2 tbsp fresh rosemary leaves
  • 2 tbsp fresh parsley leaves
  • 2 tbsp olive oil
  • pinch of salt


  1. Peel and roughly chop the onion and garlic.
  2. Place a large pot over medium heat. Add the onion, garlic, fennel seeds, chilli and oil, with a pinch of salt. Sweat this gently for about 5 minutes.
  3. In the meantime, very roughly chop the cauliflower, and quarter the potatoes. Add these to the pot along with the vegetable stock.
  4. When it has come to the boil, reduce the heat and leave to simmer uncovered for about half an hour, or until the potatoes are tender.
  5. Once cooked, use a hand blender to puree the soup until completely smooth. If it is too thick, add a little water and puree again.
  6. Taste for seasoning and add salt and pepper as necessary.
  7. Make rosemary oil by placing all the ingredients into a jug and blending with a hand blender until completely smooth.
  8. Ladle soup into bowls and drizzle with rosemary oil.


*Tip: Fuss less over your veggie prep by roughly chopping the cauliflowers, with the stalk and leaves. Don't even bother peeling the potatoes, either. Somehow, it makes it better.



Cauliflower and Fennel Soup with Rosemary Oil was originally published in Lunch Lady Magazine Issue 3. Recipe and photograph by Kate Berry.