Roasted Cauliflower, Fennel & Parmesan Soup

Jul 7, 2024 | Soups & Broths

An easy to make delicious soup.

Rich vitamin C and B6, minerals and protein.

High in anti-oxidants and fibre.

Serves 4
Takes 30 minutes


  • 1 small cauliflower cut into florets
  • 1/2 bulb fennel cut into wedges
  • 400g cannelloni beans
  • 1 litre vegetable stock
  • 25g butter (or plant alternative)
  • lug olive oil
  • 1tsp oregano
  • 1tsp tarragon
  • 1/2tsp garlic granules
  • 1/2tsp celery salt
  • squeeze fresh lemon
  • 80g grated parmesan
  • 20g shaved Parmesan
  • fresh parsley leaves
  • sea salt & black pepper


Pre heat the oven to 180°C or 350 °F.

Place the cauliflower and fennel into a roasting tin, coat in olive oil, then put into the oven for approx. 30 minutes. Turn occasionally.

Gently heat the oil and butter in a pan on the hob.

Add the roasted cauliflower, fennel, oregano, tarragon, garlic granules, celery salt, stir, then place the pan lid on.

Allow the herbs to gently cook out for a few minutes.

Pour the stock into the pan, and stir.

Add the cannellini beans, sea salt and black pepper and stir well.

Remove the pan from the heat.

Blitz the liquid and ingredients with a hand-held blender until the liquid becomes smooth.

Place the pan back on to the hob.

Add the grated parmesan, stir well.

Allow the grated parmesan to heat through into the soup.

Add a squeeze of fresh lemon juice.


To Serve

Pour the soup into two bowls. Scatter some fresh parsley leaves and shaved parmesan over the soup.

Add sea salt and black pepper to your taste.



I usually make extra so that I can store it in the fridge or freezer for a ready home-made soup. Decanter the extra into a storage container.



Fridge 3 days.
Fridge 1 month.


Food Produce

Ideally use organic food produce where possible.

Visit your local food suppliers or farmers market for fresh produce.

Consider the animal welfare when selecting fresh meat,poultry, eggs and dairy.

Select foods that are ethically sourced.

Ideally know the provenance.

Consider eating more sustainable foods.


Helpful Books

Food for Life and many others – Author Tim Spector

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Author: Angela Taffinder the founder of Emporium Treatment Clinic. A practising Aesthetician for 35+ years, holistic and wellbeing advocate and yoga instructor. The creator of Yoga & Vitality.