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Creamy Fennel Roasted Cauliflower Soup

Recipe Box: https://the-food-garden.myshopify.com/a/bundles/recipe-box:-creamy-fennel-roasted-cauliflower-soup-105p

To roast
1 lb cauliflower (small 1 head) or 1 lb florets
1 fennel bulb/ sliced
2 –3 tbsp olive oil (extra to garnish)
2 tbsp Balsamic vinegar
1/4 tsp Smoked paprika or regular paprika
1/2 tsp cumin
Salt/Pepper

Soup Base
3 cups veggie broth
8 to 10 ounces almond or coconut milk
1 tbsp vegan butter (or clarified butter/ghee if not vegan)
Thyme sprigs (extra for garnishing)
1 tsp minced garlic
1 tbsp arrowroot starch or tapioca starch
3–4 tbsp Nutritional yeast or parmessan cheese
Optional dairy cream or coconut cream to top.
Sea Salt/peppercorns to garnish

Preheat oven to 450F. Cut cauliflower into pieces or florets.
Slice off the stem of the fennel and cut lengthwise into sections.

Toss cauliflower and fennel is 2 to 2.5 tbsp olive oil, balsamic, and spices and spread out evenly on baking sheet.

Roast for 20-25 minutes, turning over veggies halfway.
Remove from oven and carefully place all ingredients into a blender.

Add 1 pint of vegetable broth to blender (3 cups) and blend until combined. Next add in your 8 ounces of almond or coconut milk and blend again until you get a creamy base. The more milk you add, the thinner the soup base will be. Set aside.

In a large stock pot place a few sprigs thyme, garlic, butter, and sauté for 3 minutes on medium.

Next add your roasted cauliflower fennel soup mix to the pot the butter and garlic.. Scrape the blender with a spatula to get everything out. Add a dash more salt and pepper and bring to a boil.

Reduce and then slowly mix in 1 tbsp arrowroot starch, whisking while you add.

Lastly, mix in nutritional yeast (3-4 tbsp) and simmer for another 15 minutes.

Serve with thyme and oregano on top to garnish
Optional: drizzle olive oil and non dairy milk or coconut cream. Salt and peppercorns to garnish.

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