Meatless Monday – Roasted cauliflower, garlic and fennel soup

This delicious, thick and creamy soup will have you feeling comforted and filled up with powerful ingredients that all have immune and anti-inflammatory benefits.

You’ll need: 5 garlic cloves, in their jackets; 1 head cauliflower, cut into florets; 2 onions, chopped; 1 tsp turmeric powder; pinch fennel seeds; 2 ½ cups vegetable stock; 4 Tbsp B-well Extra Virgin Olive Blend; 1 thumbnail-sized knob of ginger, peeled; 1 large fennel bulb (can substitute with a large potato); ½ tsp cinnamon; ½ tsp cayenne pepper; ½ tsp white pepper; 1 tsp salt; ½ tsp black pepper, crushed; 1 tsp sage leaves; 1 can coconut cream

How to: 

Preheat the oven to 180°C.

On a baking tray, place onion, garlic, cauliflower and the fennel/ potato.

Drizzle the B-well Extra Virgin Olive Blend, cinnamon, turmeric and white pepper. Mix well to coat everything evenly.

Bake for 25-30 min until crispy, and slightly charred. Remove vegetables from the oven, squeeze the garlic out of its skin, and add to a heavy-bottomed saucepan with the remaining ingredients.

Place on the stovetop. Using a stick blender, blitz the soup until creamy and smooth (or use a potato masher for a thicker texture). Turn stove on medium-high heat and allow soup to come to a simmer for 5 min.

Allow to cool down a bit, and serve hot.

Decorate with fennel fronds and enjoy the creamy delight. Serve with wholewheat toast or crispy roasted chickpeas.

* Recipe & image B-well.