Creamy
Fennel Cauliflower Soup
1 tsp oil
3 cloves garlic plus more to taste if you like
1 onion cone #2
1 head cauliflower, chopped cone #3
1 fennel bulb cone #2
7 cups (1.65l) vegetable broth
1 cup (35g) raw unsalted cashews soaked
3 tablespoons chopped chives or a grating of
nutmeg,
2 T. smoked paprika
Salt and pepper
In 5 Qt heat the oil over medium heat and
sauté the garlic, onion for about 3 minutes, Add the cauliflower and fennel sauté
for another 5 minutes.
Add the vegetable broth, increase the heat to
high, and bring just to high simmer. Place lid on and Reduce the heat to medium
and simmer for about 20 minutes, until the cauliflower is completely tender. Pour 1/2 the soup into your blender in batches
with the cashew nuts and blast on high for 1 to 2 minutes, until smooth and
creamy.
Return the soup to the saucepan and warm it
over low heat. Stir in salt to taste.
To serve, ladle the soup into bowls and
garnish with either chopped chives or grated nutmeg.
Serves
6 as a starter, 4 as a main.
Awesome healthy soup! We also recommend a culinary school Singapore specialising in healthy meal plans.
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