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Home / Recipes / American

Lunche for 7

Cauliflower Soup with fennel

$6.33for 465 minServes 7

Roasted cauliflower and sautéed vegetables simmer with broth and seasonings before being blended into a smooth soup.

Cauliflower Soup with fennel with its ingredients

What it costs

Pick your city to see which ingredients are on sale

IngredientAmountCost
Cauliflower, 1$3.29 each typical1$3.29Typical price
Butter, 1 oz$0.40/oz typical1 oz$0.40Typical price
Onions, 0.5 lb$1.29/lb typical0.5 lb$0.65Typical price
Fennel, 1$2.49 each typical1$2.49Typical price
Celery, 0.5$2.29 each typical0.5$1.15Typical price
Garlic, 0.5$0.75 each typical0.5$0.30Typical price
Broth, 33 oz$0.07/oz typical33 oz$2.32Typical price
Total for the servings shown$11.08

Swaps

  • Swap onions for red onionsabout $0.20/lb more at typical prices
  • Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices

Pantry staples you likely have

Olive and cooking oilDried herbs, spices and seasoning blendsFlour

Not included in the cost.

  • 65 minstart to table
  • Mediumdifficulty
  • 7servings as written
  • $typical cost tier

AmericanBudgetLunchesCold-weather comfortWinter

Typical price

$1.58 per serving$6.33 for 4

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

  • 1 head cauliflower
  • 2 tbsp olive oil
  • 1 tsp yellow curry powder
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 large white onion
  • 1 bulb fennel
  • 2 cups chopped celery
  • 4 cloves garlic
  • 2 tbsp flour
  • 4 cups low sodium chicken broth
  • 1/2 tsp each dried basil
  • 1/4 tsp pepper
  • 1 pinch 1/8 teaspoon cayenne pepper
  • milk as needed to thin (optional)

Steps

  1. Heat the oven to 425 F and line a large baking sheet with oil.
  2. Toss cauliflower florets with 2 tablespoons olive oil, curry powder, salt, and pepper, then roast for 25 minutes.
  3. Melt the butter with 1 tablespoon olive oil in a large pot over medium heat, then cook the onion, fennel, celery, and garlic for 10 minutes.
  4. Stir in the flour and cook for 1 minute.
  5. Add the broth, basil, pepper, and cayenne, then simmer for 15 minutes.
  6. Add the roasted cauliflower and blend the soup until smooth, thinning with milk if desired, for 5 minutes.

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