Roasted Cauliflower, Fennel and Ginger Soup

This roasted cauliflower, fennel and ginger soup will provide a super simple, delicious and healthy meal that’s brimming with robust flavours and prebiotic rich vegetables to boost your gut health and immunity.

Print

Roasted cauliflower, fennel and ginger soup

This roasted cauliflower, fennel and ginger soup will provide a super simple, delicious and healthy meal that’s brimming with robust flavours and prebiotic rich vegetables to boost your gut health and immunity.

Course Soup

Cuisine British

Keyword dinner, fibre, vegetarian

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 2

Calories 191kcal

Equipment

• Baking tray
• Food processor
• Saucepan

Ingredients

• 1 red onion quartered
• 4 garlic cloves
• ½ head large cauliflower cut into florets
• 2 fennel bulbs chopped and cored
• 500 gr stock of choice
• 3 tbs hummus
• 1 tsp turmeric
• pinch cinnamon and
• black pepper to taste
• 1 tsp sage leaves
• pinch fennel seeds
• 2 tbs wheat free tamari
• 2 tbs lemon
• 1 knob ginger peeled

Instructions

• Preheat oven to 200 degrees Celsius
• On a baking tray place red onion, garlic cloves, cauliflower and the fennel.
• Bake for 30-35 minutes until crispy.
• Remove from the oven and place in a blender with remaining ingredients.
• Blend until creamy.
• Pour into heavy bottomed saucepan and place on stovetop.
• Heat through on low to allow flavours to fuse.
• Season to taste.
• Let cool slightly and serve warm.
• 1Decorate with fennel fronds.