Description
A vibrant and velvety dairy-free soup featuring roasted purple cauliflower, caramelized fennel, and a warming ginger infusion.
Ingredients
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2 heads purple cauliflower.
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1 bulb fennel sliced.
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2 inches fresh ginger minced.
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5 cups water.
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2 bay leaves.
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1 tsp fennel pollen.
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1/2 tsp chili powder.
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2 tbsp avocado oil.
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2 sliced radishes.
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2 tbsp toasted pine nuts.
Instructions
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Roast cauliflower and fennel with oil at 400°F for 25 minutes until golden.
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Sauté minced ginger in a large pot with oil for 1 minute until fragrant.
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Add roasted vegetables water bay leaves and spices then simmer for 20 minutes.
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Discard bay leaves and blend the soup until smooth and creamy.
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Adjust consistency with more water if needed and stir in fennel pollen.
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Serve hot garnished with sliced radishes toasted pine nuts and olive oil.
Notes
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Roasting the cauliflower is essential for flavor and color stability.
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Use a high-speed blender for the smoothest restaurant-style texture.
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Add a touch of lemon juice if you want to intensify the purple hue.
- Prep Time: 15 mins.
- Cook Time: 45 mins.
- Category: Dinner.
- Method: Blending.
- Cuisine: Mediterranean.
Nutrition
- Serving Size: ~ 1.5 cups.
- Calories: ~ 185mg
- Sugar: ~ 5g.
- Sodium: ~ 320mg.
- Fat: ~ 12g.
- Saturated Fat: ~ 1.5g.
- Unsaturated Fat: ~ 10.5g.
- Trans Fat: ~ 0g.
- Carbohydrates: ~ 16g.
- Fiber: ~ 6g.
- Protein: ~ 5g.
- Cholesterol: ~ 0mg.
Keywords: Purple Cauliflower Soup, Fennel Ginger Soup, Healthy Vegan Soup, Roasted Cauliflower Recipe, Dairy Free Creamy Soup, New York Recipe.