Cauliflower, Fennel & Leek Soup-Dinner Days 4-5
Ingredients
2 Tbs olive oil
2 garlic cloves minced
1-quart vegetable stock
1/2 cup diced Leeks
1 medium head of cauliflower
2 Fennel Bulbs
1 tablespoon ground Cumin
1 tablespoon ground Coriander
1/2 tsp Turmeric
Dash or pink Himalayan salt and pepper
Prepare the Ingredients: Start by mincing the garlic cloves, dicing the leeks, and chopping the cauliflower and fennel bulbs into small pieces.
Heat the Olive Oil: In a large pot, heat 2 tablespoons of olive oil over medium heat.
Sauté the Garlic and Leeks & Spices: Add the minced garlic and diced leeks to the pot. Sauté for about 3-4 minutes until they become fragrant and slightly softened. Then Add your spices and sauté for 1 more minute.
Add the Cauliflower and Fennel: Add the chopped cauliflower and fennel bulbs to the pot. Stir well to combine with the garlic and leeks.
Pour in the Vegetable Stock: Pour 1 quart of vegetable stock into the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes, or until the vegetables are tender.
Blend the Soup: Using an immersion blender, blend the soup until it reaches a smooth consistency. If you don't have an immersion blender, you can carefully transfer the soup to a regular blender in batches and blend until smooth.
Adjust Seasoning: Taste the soup and adjust the seasoning if necessary. Add salt, pepper, or spices to your preference.
After the soup is Pureed, add half a cup of milk and stir until blended.
Serve: Ladle the soup into bowls with a few fennel sprigs for garnish on top. Enjoy your delicious and nutritious vegetable soup!
*This makes enough for dinner meals day 4-5.
