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Keep warm & stay healthy this winter with this delicious roasted cauliflower, fennel and pumpkin soup. A Cheergerm creation https://cheergerm.com/ ROASTED CAULIFLOWER, FENNEL AND PUMPKIN SOUP WHAT YOU NEED
1/2 cauliflower (600g)
HOW TO DO IT Cut the cauliflower into florets, chop the fennel bulb into 2 cm chunks and the pumpkin also into 2 cm chunks. Put the cauliflower on one tray and the fennel and pumpkin on the other, drizzle with oil and divide the oregano, chilli, cumin seeds and a tiny bit of salt between the two trays and stir to coat the veggies. (Go easy on the stock as it depends on how salty your veggie stock is.) Roast for one hour until the vegetables are tender and slightly caramelised. Remove from the oven. In the meantime, add the stock and water to a large saucepan, add the thinly sliced potatoes and cook until tender. Add the roasted vegetables to the stock mixture and cook for a further 20 minutes. Blend with a hand stick blender until creamy and smooth and add salt to taste and pepper if you so fancy it. Pour into a bowl of your choice and serve with good bread, toast, cracker or not. |
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