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.
![1 AUGUST - MEATLESS MONDAY – Roasted cauliflower, garlic and fennel soup](https://images.caxton.co.za/wp-content/uploads/sites/45/2022/07/1-august-meatless-monday-e28093-roasted-cauliflower-garlic-and-fennel-soup-780x470.jpg)
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.