Cauliflower soup with fennel

   Soup ingredients

• For the roasted cauliflower:
• 1 head of cauliflower, cut into small florets
• 1 tsp of smoked paprika
• 1 tsp of garlic powder
• 1 tsp of onion powder
• 1 tsp of salt
  
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  Soup:

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

1. Preheat the oven to 350F.

2. Prepare a baking tray.

3. Place all your spices into a medium bowl.

4. Working in small batches, toss your florets in the medium bowl placing the spiced cauliflower
on the tray and doing the remainder.

5. Bake for 20 min & leave aside.

fennel
1. Dice up your fennel (only the bulb part, not the stems), celery, and onion and sautee them in a medium pot.

2. Add in your spices and let it become fragrant.

3. Add in your lemon and vegetable stock and bring it to a boil. Bring it to a simmer and cover.

4. Let it cook for 15 mins or until the vegetables are soft. Add in your roasted cauliflower. Reserve 1/2 cup for garnishing.

5. Transfer to a blender and blend on high for 1 minute. Taste to check flavours.

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