Cauliflower, Fennel Soup

Ingredients

2 Tbs olive oil

1-quart vegetable stock

1 medium head of cauliflower

2 Fennel Bulbs

1 tablespoon ground Cumin

1 tablespoon ground Coriander

½1/2 tsp Turmeric

Dash or pink Himalayan salt and pepper

½1/2 cup Milk

Croutons- homemade with sourdough bread or pumpernickel (Optional )

Directions

1. Prepare the vegetables
   Chop the cauliflower into florets. Trim the fennel bulbs and slice them thinly.

2. Add the spices
   Stir in the cumin, coriander, turmeric, salt, and pepper. Let the spices warm for about 1 minute to release their aroma.

3. Sauté the fennel and Cauliflower
   In a large pot, heat the olive oil over medium heat. Add the sliced fennel and Cauliflower and cook for 5–7 minutes, until it softens and becomes fragrant.

4. Add the stock
   Bring to a gentle boil, then reduce heat and simmer for 20–25 minutes, or until the vegetables are very tender.

5. Blend until smooth
   Remove from heat. Use an immersion blender (or carefully transfer to a blender in batches) to blend the soup until creamy and smooth.

6. Finish with milk
   Return the soup to low heat and stir in the milk. Warm gently for a few minutes—avoid boiling.

7. Taste and adjust
   Add more salt, pepper, or spices as needed. If the soup is too thick, add a splash of stock or water to reach your desired consistency.

8. Serve warm
   Ladle into bowls and enjoy a grounding, nourishing bowl of Ayurvedic comfort.