Five Ingredient Fennel Soup

This is a 'soup for dummies' - so simple, yet so delicious. I was so impressed with the 'creaminess' cauliflower gave my 'Creamy' Cauliflower & Carrot Soup that I decided to let it to continue to impress me. Congratulations cauliflower, yet again you blew my socks off.

There's a freshness to this soup that just makes it so lovely. The combination of sweet from the fennel & leek and buttery from the ghee, garlic, & cauliflower makes this an all around crowd pleaser.

Five Ingredient Fennel Soup
Servings: 3-4

Five simple ingredients:
1 fennel bulb - chopped
1 leek - sliced
1 cup of chopped cauliflower
3 cups of homemade chicken stock (or vegetable)
1 tsp of fennel seed

Plus a few pantry staples:
1 cup of water
1 large garlic clove
2 tsp of apple cider vinegar (or white wine)
3 Tbsp of ghee (or butter)
salt & pepper to taste

Directions:

Melt the ghee in a large soup pan, add the fennel and leeks, sauté until the fennel starts to become translucent and soft. Add the fennel seeds & apple cider vinegar, give a quick stir and let sauté for another minute. Add the remaining ingredients (garlic, water, stock, & cauliflower) and bring to a boil. Turn down to low/med heat and let simmer for about 30 minutes until cauliflower becomes tender.

Place into a blender (or food processor) and blend until it becomes 'creamy.' Season with salt & pepper.

Pour into a bowl, serve nice & hot. Garnish with hemp seeds, flax (or olive) oil, and a dollop of raw almond cashew yogurt. .....then stop & appreciate the beauty of your bowl......and dig in :)