Thursday, January 13, 2011

cauliflower almond soup w/fennel

fennel does something wonderfull to winter cuisine. it instantly adds depth and savor to mild vegtables and smells amazing. i made a version of this last SunDay for the well and good extended fam and garnished it with roasted fennel-a little goes a long way.
super rich & creamy, gluten free, soy free and vegan? yes mam.

1 head cauliflower, rough chopped
1 large sweet onion, rough chopped
1 1/2 cup organic, culinary grade dark vegetable broth
2 cups (or more) unsweetened, organic almond milk
3 toes garlic
1 organic apple
1 medium fennel bulb, fronds and stalk attached
1 tblspn gluten free flour (chick pea, coconut, brown rice, etc.)
pinch of sea salt and pepper
tiny pinch of nutmeg
safflower oil and/or soy free earth balance

cut the apple and fennel bulb into small cubes. pick the fronds from the stalk and set aside. toss the cubes with pepper and a lil sea salt and place in the oven on a pan brushed with safflower oil. roast on low heat.

simmer the cauliflower, onion, garlic, broth and spice on medium low heat until the cauliflower are just tender. transfer the cauliflower, onion, garlic and broth to a blender. sprinkle in the flour and blend on medium-high until smooth. transfer the blend back to the stove, adding almond milk and a dollop of earth balance (if you'd like) and stirring. taste. you may want to add more almond milk or water.
laddle and garnish those beautiful babys with a spoonful of the cubed mix and a fennel frond or two.

happy eating

1 comment:

Reasun1 said...

gonna make this Sunday! thanks for the recipe