Spring Green Cauliflower Soup (Vegan Option)
Spring Green Cauliflower Soup is loaded with cauliflower, zucchini, leeks, fennel, avocado and lots of fresh ginger and herbs with a kick of spice.
Ingredients
- 3 Tbsp olive oil
- 8 oz fresh or frozen leeks, chopped about 1 ½ cups
- ½ large onion, chopped
- 3 cloves garlic, minced
- 1 large fresno chili, chopped
- 1 medium-size fennel bulb, chopped
- ½ tsp red chili flakes
- ½ tsp turmeric
- ¾ ¾ tsp ground coriander
- ½ tsp Chinese five spice
- 1 zucchini, shredded about 1 ½ cups
- 1" piece fresh ginger, grated
- 1 lb cauliflower, chopped
- 4 cups chicken or veggie stock
- 1 14 oz can coconut milk
- ½ large avocado, chopped
- 7 to 8 strands saffron
- ¼ cup fresh herbs: rosemary, oregano and thyme, chopped
- Salt and pepper, to taste
Instructions
- Heat olive oil in a large stock pot over medium heat.
- Add leeks and onions and cook for 3 to 4 minutes before adding garlic, fresno chili and the chopped fennel to the pot.
- Toss red chili flakes, turmeric, coriander and Chinese five spice in the pot, stir well and continue cooking for 2 to 3 more minutes.
- Drop in zucchini, grated fresh ginger and cauliflower. Pour in stock and coconut milk. Bring to a light boil and reduce to a simmer.
- Simmer until vegetables are soft, approximately. Add avocado, saffron and fresh herbs.
- Blend soup until smooth using an immersion blender or pour into a food processor or blender.
- Place back on the stove and simmer for 3 to 4 more minutes.
- Season to taste with salt and pepper.
- Serve hot or cold, garnished with fresno chili or avocado slices and chopped fresh herbs, if desired.
