Purple Cauliflower Fennel Ginger (Printable Version)
# What You'll Need:
→ Vegetables
01 -
1 head purple cauliflower, chopped
02 -
1 fennel bulb, thinly sliced
03 -
1 medium onion, chopped
04 -
3 radishes, thinly sliced
→ Aromatics
05 -
1 tablespoon fresh ginger, grated
→ Liquids & Fats
06 -
3 cups vegetable broth
07 -
1 tablespoon olive oil
→ Seasonings
08 -
Salt, to taste
09 -
Black pepper, to taste
→ Optional Garnish
10 -
2 tablespoons heavy cream or coconut milk
11 -
2 tablespoons pine nuts, toasted
# Step-by-Step Directions:
01 -
In a large pot, heat olive oil over medium heat. Add chopped onion and sliced fennel; sauté for 6–8 minutes until softened and fragrant. Allow the vegetables to sweat gently for a sweeter, richer flavor.
02 -
Stir in grated fresh ginger and cook for 2 minutes until aromatic, stirring frequently to prevent browning.
03 -
Add chopped purple cauliflower to the pot. Pour in vegetable broth. Bring to a gentle boil, then reduce heat and simmer for 20 minutes, or until vegetables are tender and vibrant.
04 -
Remove from heat and let cool slightly. Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer to a countertop blender in batches and purée.
05 -
If desired, stir in heavy cream or coconut milk for added richness. Season to taste with salt and black pepper.
06 -
Ladle hot soup into bowls. Garnish with thinly sliced radishes and a sprinkle of toasted pine nuts for texture and color. Serve immediately.
# Helpful Notes:
01 -
For an ultra-vivid soup, avoid overcooking the cauliflower to preserve its purple hue.