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
• Mint

METHOD:

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.

Enjoy