I’ve created this roasted cauliflower, fennel and ginger soup to provide a super simple, delicious and healthy soup that’s brimming with robust flavours and prebiotic rich vegetables to boost your gut health and immunity this winter. It’s the perfect soup for when you feel a sniffle coming on or you feel like something a little zestier than your run-of-the-mill vegetable soup. But to be totally honest, you don’t need a special occasion to whip up this magic – it’s the kind of soup you could have every single day. It’s my everyday kind of soup.
What makes this an all-star soup?
Fennel loves looking after your bones and can even improve your skin health. If you’re feeling a little bit sluggish, it can help aid digestion and improve your mood and that’s always a bonus.
Ginger is a bit of a zesty character but not one to be missed in this mighty trio! Single-handedly helping to fight off inflammation, whilst ginger can be very zesty, it’ll always be there to pick up the pieces if you’re feeling nauseous or experiencing muscle soreness.
Finally, cauliflower is the head-honcho in this bowl of goodness. Full of vitamins and minerals to improve your overall health and high in anti-inflammatory properties to keep you fighting winter bugs all pretty much year long, cauliflower is a long standing ingredient in this soup!
Add these three together and you’ve got quite the combination.
Roasted cauliflower, fennel and ginger soup
- 1 red onion quartered
- 4 garlic cloves
- ½ head large cauliflower (cut into florets)
- 2 fennel bulbs chopped and cored
- 500 gms stock of choice
- 3 tbs hummus (optional, I had this in the fridge)
- 1 TBS Golden Gut Blend (or use 1 tsp tumeric and pinch cinnamon and black pepper)
- 1 tsp sage leaves
- pinch fennel seeds
- 2 tbs wheat free tamari
- 2 tbs lemon
- 1 knob ginger (peeled)
- Preheat oven to 200 degrees Celsius
- On a baking tray place red onion, garlic cloves, cauliflower and the fennel.
- Bake for 30-35 minutes until crispy.
- Remove from the oven and place in a blender with remaining ingredients.
- Blend until creamy.
- Pour into heavy bottomed saucepan and place on stovetop.
- Heat through on low to allow flavours to meld.
- Season to taste.
- Let cool slightly and serve warm.
- Decorate with fennel fronds.
By Lee Holmes