Cauliflower Fennel Soup
Prep Time 10 minutes mins
Cook Time 40 minutes mins
Total Time 50 minutes mins
For roasted cauliflower
- 1 head purple cauliflower medium, cut into small florets
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
Soup
- 2 tbsp olive oil extra virgin
- 1 fennel
- 3 large celery branches chopped
- 1 medium yellow onion diced
- 4-5 leaves cilantro
- 1 lemon juice
- 1 cube veg bouillon
- 500 ml vegetable stock (more if you want the soup to be thinner)
- 1 tsp cumin powder
- 2 tsp onion powder
- 2-3 garlic cloves
- 1 tsp smoked paprika
- 1 tsp salt
- 2 bay leaves
- 1 tsp dried parsley
- 1 tsp dried thyme
- 2 tsp miso paste optional
- 3 tbsp arrowroot/tapioca powder
For the roasted cauliflower:
Preheat oven to 350F.
Prepare baking tray.
Place all your spices into a medium bowl.
Working in small batches, toss florets in bowl placing the spiced cauliflower on the tray and doing the remainder.
Bake for 20 min & leave aside.
For the soup:
Dice up fennel (only the bulb part, not the stems), celery, onion & sautee them in a medium pot until soft
Add in spices & let it become fragrant
Add in lemon, vegetable stock & 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 roasted cauliflower. Reserve 1/2 cup for garnishing.
Remove bay leaves. Transfer to a blender & blend on high for 1 minute. Taste to check flavours.
Calories: 592kcalCarbohydrates: 81gProtein: 10gFat: 31gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 21gSodium: 6072mgPotassium: 1586mgFiber: 17gSugar: 23gVitamin A: 3728IUVitamin C: 99mgCalcium: 275mgIron: 7mg