Recipe Courtesy Marcus Barnes @ Facebook
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.
Method
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.
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
Method
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.
