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Purple Cauliflower Fennel Ginger Soup

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Purple Cauliflower Fennel Ginger Soup is a vibrant and flavorful soup that celebrates the beauty and health benefits of seasonal produce. The striking purple hue of the cauliflower, combined with the delicate anise flavor of fennel and the warming spice of ginger, creates a unique and satisfying culinary experience. This soup is not only visually appealing but also packed with nutrients, making it a delicious and wholesome option for any time of year. Its creamy texture and complex flavors make it perfect as a light lunch, a sophisticated starter, or a comforting dinner on a chilly evening.

Ingredients

Scale

Gather these ingredients to make your Purple Cauliflower Fennel Ginger Soup:

  • 1 large purple cauliflower, cut into florets

  • 1 large fennel bulb, cored and sliced

  • 1 large onion, chopped

  • 2 cloves garlic, minced

  • 1-inch piece of ginger, peeled and grated

  • 4 cups vegetable broth

  • 2 tablespoons olive oil

  • Salt and freshly ground black pepper, to taste

  • Optional garnishes: fresh herbs (dill, parsley), toasted seeds (pumpkin, sunflower), drizzle of cream or coconut milk

Instructions

Prepare the Vegetables:

  1. Chop the Vegetables: Wash and chop the purple cauliflower into florets. Core and slice the fennel bulb. Chop the onion and mince the garlic. Peel and grate the ginger.

Sauté the Aromatics:

  1. Sauté Onion and Garlic: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until softened. Add the minced garlic and grated ginger and sauté for another minute, until fragrant.

Add the Cauliflower and Fennel:

  1. Add Cauliflower and Fennel: Add the purple cauliflower florets and sliced fennel to the pot. Season with salt and freshly ground black pepper. Sauté for about 5 minutes, stirring occasionally, until the vegetables are slightly softened.

Add the Broth and Simmer:

  1. Add Vegetable Broth: Pour the vegetable broth into the pot, ensuring that it covers the vegetables. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the cauliflower and fennel are tender.

Blend the Soup:

  1. Blend the Soup: Carefully transfer the soup to a blender (or use an immersion blender directly in the pot). Blend until smooth and creamy. If using a regular blender, be sure to vent the lid to allow steam to escape and prevent pressure buildup.

Adjust Seasoning and Serve:

  1. Adjust Seasoning: Taste the soup and adjust seasoning with salt and pepper as needed. Add more ginger for extra spice or a squeeze of lemon juice for brightness.

  2. Garnish and Serve: Ladle the soup into bowls and garnish with fresh herbs (dill, parsley), toasted seeds (pumpkin, sunflower), or a drizzle of cream or coconut milk, if desired. Serve immediately.

Equipment

Nutrition

Find it online: https://succulentrecipes.com/purple-cauliflower-fennel-ginger-soup/