Cauliflower and Fennel Soup
Ingredients
Roasted cauliflower
- 1 head of cauliflower, cut into small florets
- 1 tsp of smoked paprika
- 1 tsp of garlic powder
- 1 tsp of onion powder
- 1 tsp of salt
Soup
- 1 fennel
- 1 bunch of celery (small)
- 1 medium yellow or white onion
- 1 tsp of cilantro/coriander paste
- Juice from 1 lemon
- 1 cube of vegetable bouillon
- 1 L of vegetable stock
- 1 tsp of cumin powder
- 2 tsp of onion powder
- 1 heaping tablespoon roasted garlic paste
- 1 tsp of smoked paprika
- 1 tsp of salt
- 2 Bay leaves
- 1 tsp of dried parsley
- 1 tsp of dried thyme
- 2 tsp of miso paste
- 3 T of arrow root or tapioca powder
Optional additions
- spicy chickpeas
- sautéed mushrooms
- herb garnishes
Preparation
Roasted cauliflower
Preheat the oven to 350F.
Prepare a baking tray.
Place all your spices into a medium bowl.
Working in small batches, toss your florets in the medium bowl placing the spiced cauliflower on the tray and doing the remainder.
Bake for 20 minutes and leave aside.
Soup
Dice up your fennel (only the bulb part, not the stems), celery and onion and sautee them in a medium pot.
Add in your spices and let it become fragrant.
Add in your lemon and vegetable stock and bring it to a boil. Bring it to a simmer and cover.
Let it cook for 15 minutes or until the vegetables are soft. Add in your roasted cauliflower. Reserve 1/2 cup for garnishing.
Transfer to a blender and blend on high for 1 minute. Taste to check flavours.
Tips
Optional add-ons include spicy chickpeas, sautéed mushrooms, and herb garnishes.
