šŸ’«Cauliflower Soup With FennelšŸ’«

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šŸ’«Cauliflower soup with fennelšŸ’«

By @sculptedkitchen


Soup ingredients:
For the 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.

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 min & leave aside.

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

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 mins 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.

Optional add ons: spicy chickpeas, sauteĢed mushrooms and herb garnishes.
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