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Creamy Cauliflower and Fennel Soup with Oats and Walnuts
A velvety, comforting soup pairing cauliflower and fennel, thickened with oat flakes for a creamy texture and topped with crushed walnuts and Espelette pepper. A modern, creative French soup.
50 min4 servings240 kcalDifficulty: Medium
Ingredients
- 400 g Cauliflower
- 200 g Fennel
- 100 g Oat flakes
- 150 g Potatoes
- 80 g Walnuts
- 30 g Butter
- 800 ml Water or broth
- 100 ml Crème fraîche
- 1 tsp Espelette pepper
- 1 pinch Salt
- 1 pinch Pepper
Instructions
Step 1
Cut the cauliflower, fennel, and potatoes into even pieces.
Step 2
Melt butter in a pot, add vegetables, and sweat for 3 minutes.
Step 3
Pour in water or broth and bring to a boil.
Step 4
Stir in the oat flakes and cook for 20 minutes until vegetables are tender.
Step 5
Blend the soup with an immersion blender until very smooth.
Step 6
Stir in the crème fraîche and season with salt, pepper, and Espelette pepper.
Step 7
Crush the walnuts and sprinkle over the soup before serving hot.