Vegetables are full of anti-inflammatory compounds called polyphenols.
The added ginger gives this meal an extra anti-inflammatory and antioxidant boost.
Thick soups, such as this roasted cauliflower and fennel soup, can help people to increase their vegetable intake.
Roasted Cauliflower, Fennel, and Ginger Soup
Ingredients:
- 1 red onion quartered
- 4 garlic cloves
- ½ head large cauliflower (cut into florets)
- 2 fennel bulbs chopped and cored
- 500 gms stock of choice
- 3 tbs hummus (optional, I had this in the fridge)
- 1 TBS Golden Gut Blend (or use 1 tsp tumeric and pinch cinnamon and black pepper)
- 1 tsp sage leaves
- pinch fennel seeds
- 2 tbs wheat free tamari
- 2 tbs lemon
- 1 knob ginger (peeled)
- Preheat oven to 200 degrees Celsius
- On a baking tray place red onion, garlic cloves, cauliflower and the fennel.
- Bake for 30-35 minutes until crispy.
- Remove from the oven and place in a blender with remaining ingredients.
- Blend until creamy.
- Pour into heavy bottomed saucepan and place on stovetop.
- Heat through on low to allow flavours to meld.
- Season to taste.
- Let cool slightly and serve warm.
- Decorate with fennel fronds.
