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💫Cauliflower soup with fennel💫

By sculptedkitchen

Soup substances:
For the roasted cauliflower:
1 head of cauliflower, reduce 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.
Put together a baking tray.
Place all of your spices right into a medium bowl.
Working in small batches, toss your florets within the medium bowl putting the spiced cauliflower on the tray and doing the rest.
Bake for 20 min & go away apart.

1 fennel
1 bunch of celery (small)
1 medium yellow or white onion
1 tsp of cilantro/coriander paste
Juice from 1 lemon
1 dice of vegetable bouillon
1 L of vegetable inventory
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
three T of arrow root or tapioca powder

Cube up your fennel (solely the bulb half, not the stems), celery and onion and sautee them in a medium pot.
Add in your spices and let it develop into aromatic.
Add in your lemon and vegetable inventory and convey it to a boil. Deliver it to a simmer and canopy.
Let it prepare dinner for 15 minutes or till the greens are gentle. Add in your roasted cauliflower. Reserve half cup for garnishing.
Switch to a blender and mix on excessive for 1 minute. Style to test flavours.

Elective add ons: spicy chickpeas, sautéed mushrooms and herb garnishes.

By admin