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.
