Cauliflower Fennel Curry Soup
Soup is great for get-togethers, small meals, appetizers, lunch, dinner you name it… and they are a nourishing comfort-food just about any time of the year.
- 1 whole head of cauliflower
- 2 teaspoon green pepper corn crushed
- 1 cup chopped roasted fennel
- 4 cloves garlic
- 2 tea spoons of curry. You can add more depending on how much curry you like
Cut the cauliflower into florets, add to a pot with 1/4 teaspoon of sea-salt and with enough water to cover.
Bring to a boil and cook for 20 min or until soft. Keep the water.
Cut the fennel into chunks and roast it in the oven for 25min. @425 degrees (if you use a cooking oil that can take high heat – otherwise only 350 degrees and add a little time). You can also just boil the fennel and cauliflower together if you would like to make this soup a tiny bit easier and faster to make.
Roast the whole cloves of garlic on the pan for 5-10 min. slow and low heat
Put everything together in a blender, add the curry, and blend. Add the left over water or vegetable stock to obtain desired consistency of the soup (thickness)
Add mint leaves for garnish.