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purple cauliflower soup

Cauliflower Fennel Soup

4.67 from 3 votes
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Calories 592 kcal

Ingredients
  

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

Instructions
 

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.

Nutrition

Calories: 592kcalCarbohydrates: 81gProtein: 10gFat: 31gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 21gSodium: 6072mgPotassium: 1586mgFiber: 17gSugar: 23gVitamin A: 3728IUVitamin C: 99mgCalcium: 275mgIron: 7mg