Cream Of Roasted Fennel And Cauliflower Soup

Total Time: 55 mins Preparation Time: 5 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 2 heads fennel
• 1 large spanish onion
• 1 head cauliflower
• 8 cups low-fat chicken stock
• 2 tablespoons olive oil
• 1/4 teaspoon cumin
• 2 tablespoons lemon juice
• 1 cup fat-free half-and-half
• 1 teaspoon salt
• 1/2 teaspoon pepper

Recipe

• 1 preheat oven 350. slice fennel and onions in 1/4 inch slices, break apart cauliflower into florettes, dizzle with olive oil and season with salt and pepper. place on baking sheet and roast for 20 minutes (do not brown)
• 2 place roasted vegetables in stock pot and cover with chicken stock bring to simmer and simmer for 25 min until tender. once vegetables are tender, puree until smooth (may have small lumps, that's o.k.) once soup is pureed add cumin, lemon juice and half and half. return to heat, but do not boil.