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Roasted Cauliflower, Fennel and Ginger Soup

By Lee Holmes, Nutritionist, Cookbook Author, Wholefood Chef, Love Your Gut Powder & Golden Blend. Check out Lee’s website for more recipes: www.superchargedfood.com

Ingredients

1 red onion quartered

4 garlic cloves

½ head large cauliflower (cut into florets)

1 tbsp Golden Gut Blend

2 fennel bulbs chopped and cored

500g stock

3 tbsp hummus

1 tsp sage leaves

pinch fennel seeds

2 tbsp wheat free tamari

2 tbsp lemon

1 knob ginger (peeled)

Method

  • 1. Preheat oven to 200 degrees Celsius and on a baking tray place red onion, garlic cloves, cauliflower and the fennel. Bake for 30-35 minutes until crispy.

  • 2. Remove from the oven and place in a blender with remaining ingredients. Blend until creamy.

  • 3. Pour into heavy bottomed saucepan and place on stovetop and heat through on low to allow flavours to meld, correct any flavours and season to taste.

  • 4. Let cool slightly and serve warm. Decorate with fennel fronds.

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