PURPLE CAULI, FENNEL + GINGER SOUP
With the arrival of spring, also comes the arrival of many seasonal allergies.
I am very sensitive to certain pollens in the air around this time of year, and really depend on herbal teas, local honey and foods that help reduce inflammation and strengthen my immune system.
This soup is the a trifecta of three amazing items that help to protect and strengthen our bodies in times where its most susceptible to seasonal allergies, colds and flus. It’s also great for anyone trying to incorporate more veggies into their diet and want a quick and easy way to do so.
Serving Size: 3-4 servings
*adjust the seasoning here as you see fit (more or less pepper, salt, fennel) until you get it to a taste you like best*
2 heads purple cauliflower, cut into florets
1 fennel (also called anise), sliced thin
2” piece of peeled ginger (this is about the length of your thumb)
4 cups of water
2 bay leaves
1 teaspoon fennel seed
salt + pepper to taste
avocado oil (I used olive oil here simply because I ran out of avocado oil, but either one works fine)
Toss chopped cauliflower and fennel with oil of choice, salt and pepper to roast at 400 degrees F for 20 minutes
Set a timer for 10 minutes and when timer goes off, give the cauliflower and fennel a toss on the pan and roast for the other 10 minutes.
Meanwhile in a deep pot - heat 1 tablespoon oil, add in ginger and saute until soft (usually about 8 minutes)
Once the cauliflower and fennel are done, add them plus water and bay leaves into the pot and bring to a low boil to simmer for 20 minutes
Pour the ingredients plus fennel seeds into blender (I used my Vitamix, worked great) and blend thoroughly
Once blended, you can either strain it through a strainer so it catches the pulp or eat as is. Personally, I like the pulp (similar consistency to a butternut squash soup) but if you would rather it be more liquid like, go ahead and strain it to your liking
Sprinkle some more salt and pepper (as needed) and enjoy!