Vegan Roasted Cauliflower and Fennel Soup
Ingredients
Roasted cauliflower
- 1 head cauliflower, cut into small florets
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
Soup
- 1 fennel bulb
- 1 small bunch celery
- 1 medium yellow or white onion
- 1 tsp cilantro/coriander paste
- Juice of 1 lemon
- 1 vegetable bouillon cube
- 1 L vegetable stock
- 1 tsp cumin powder
- 2 tsp onion powder
- 1 heaping tbsp roasted garlic paste
- 1 tsp smoked paprika
- 1 tsp salt
- 2 bay leaves
- 1 tsp dried parsley
- 1 tsp dried thyme
- 2 tsp miso paste
- 3 T arrowroot or tapioca powder
Preparation
Preheat the oven to 350°F
Prepare a baking tray
Combine smoked paprika, garlic powder, onion powder, and salt in a medium bowl
Toss cauliflower florets in the spice mixture in small batches, arranging the spiced florets on the baking tray
Bake for 20 minutes, then set aside
Dice fennel bulb, celery, and onion, and sauté in a medium pot
Add cumin powder, onion powder, smoked paprika, salt, dried parsley, dried thyme, bay leaves, and cilantro/coriander paste, and cook until fragrant
Add lemon juice and vegetable stock, bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until vegetables are soft
Add the roasted cauliflower, reserving 1/2 cup for garnish
Remove the pot from heat
Stir in miso paste and arrowroot slurry (arrowroot mixed with 2 tablespoons cold vegetable stock)
Transfer the soup to a blender and blend on high for 1 minute
Taste and adjust seasoning if needed
Tips
Optional toppings: spicy chickpeas, sautéed mushrooms, and fresh herb garnishes
