Roast Cauliflower & Fennel Soup
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Roast Cauliflower & Fennel Soup
Persons
4
Prep Time
10 minutes
Cook Time
40 minutes
Total Time
50 minutes
Ingredients
- 1 small cauliflower, broken into florets
- 1 fennel bulb, sliced
- 1 onion, sliced thinly
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tin coconut milk
- 300-400ml hot stock
Instructions
- Stir the spices into the olive oil and coat the veggies well
- Place them on a baking sheet and roast for approx 30-35 mins until tender and golden in colour
- Put the vegetables and coconut milk in a saucepan and stir
- Add just enough stock to cover the vegetables by 1 cm - you want the soup nice and thick!
- Heat through for a few minutes, then blend to your preferred consistency using a stick blender
Notes
Serve with Porridge Bread for a delicious and nutritious lunch
April 21, 2022
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