Roasted Garlic, Cauliflower and Fennel Soup

garlic, cauli and fennel soup

This soup is a winner. It has the perfect amount of zingy- and creamy-ness to make one’s taste buds tickle. It’s also perfect for Meat-Free Monday, and upping your family’s vegetable intake!

 

Ingredients

2 small cauliflowers, chopped

1 fennel bulb, chopped

8 whole garlic cloves, peeled

Coconut oil for roasting and frying

2t carraway seeds

1 1/2t coriander seeds

1 1/2t paprika

3/4t cinnamon

1/2t ground chilli

500mL vegetable stock

1L (or more) water

2 lemons, zest and juice

 

Method

1. Lay the cauliflower, fennel and garlic cloves in a large baking tray, and drizzle with coconut oil. Roast in a moderate oven (about 170-180 degrees celsius) for approximately 40 minutes; until tender and nutty.

2. Sauté the onion in some coconut oil to tenderise. Add all the spices and sauté until the mixture emits a heightened aroma.

3. Add the roasted cauliflower, fennel and garlic, 500mL of vegetable stock, and 1L of water. Bring to the boil and allow to simmer for 10 minutes or so.

4. Your soup is almost ready! Turn off the element and allow to cool for a bit. Pop in the lemon zest and juice, season with salt and pepper, and blend using a hand blender. Otherwise, if using a regular blender, be sure the lid is on securely. (Hot soup moving at fast velocity burns!) You may wish to add more water during blending, to achieve desired consistency.

5. Serve your delicious, creamy and zingy soup with a drizzle of olive oil, another squeeze of lemon juice and toasted rye bread soldiers.

Parmesan, Parsley and Pistachio Pesto

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This is an easy-breezy, beautiful, and flavoursome condiment. Use as part of an antipasto platter, to flavour a salad or sandwich, or in my recipe for Pesto Baked Chicken and Prosciutto. Recipe for that one later.

What’s more, this pesto is overflowing with goodness that will bless your health.

Each of the five simple ingredients – garlic, olive oil, parsley, pistachios, and parmesan – are powerful in their own way. Today I’ll share with you a bit about the first ingredient, as I use it in almost everything, and for good reason!

Garlic

The multifarious medicinal properties of this herb have been bragged about down the centuries. In medieval times, garlic was said to cure the common cold, the flu, and even the plague. Perhaps due to the strength of its odour, strings of aged garlic were strung around houses to ward off evil spirits, such was garlic’s perceived potency!

The two components of garlic worth mentioning are allicin and diallyl sulphides. Both compounds have antibacterial and anti-fungal properties. They have been used to lower blood pressure and cholesterol, to fight cancer and other degenerative diseases. They also function as antioxidants. There you go – so many reasons to flavour your food with garlic!

The digestion of allicin any diallyl sulphides are what lead to garlic breath, and can even cause a pungent skin odour for days after consumption. But don’t let that put you off! Read about garlic here.

Recipe

4 small-medium cloves garlic (use less if you’re not as much of a fan as I am)
3/4C extra-virgin cold-pressed olive oil
2.5C parsley, chopped
1.5C pistachios
3/4C parmesan, finely grated

Place all ingredients into food processor and blend until well combined. Add more or less olive oil to taste.