The exotic and aromatic flavors of fennel and anise make this a special soup. If you prefer something more mainstream substitute celery for fennel and omit the anise pod. When you cut the cauliflower into (cubes) the flowerets will break apart naturally. Take more care with the stems, or reserve and use them in Miso Soup.

Note: For an excellent side dish, stop half way, before adding the broth, season to taste and serve warm or at room temperature.

Serve with Papadam (available at most well stocked markets), peanut butter, and chutney

Curried Cauliflower Soup

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3 tablespoons rendered chicken fat or olive oil

1 cup diced onion (1 large or 2 small)

1 cup diced fennel (use celery if you prefer)

1 cup julienned carrots

1 clove garlic

1 tablespoon curry powder

1 teaspoon Garam Masala

1 star anise pod (optional)

1 medium large head of Cauliflower, diced into  1/2 inch (cubes)

6 cups chicken or vegetable broth

1 tablespoon honey

juice of one lemon

1 teaspoon salt (perhaps more to taste)

Garnishes: toasted coconut, chopped fresh cilantro, currants or Thompson raisins

DIRECTIONS:

1.  Heat the chicken fat or olive oil in a large heavy soup pan over a medium heat.  Add the onions, fennel, and carrots.  Cook until the onions begin to soften before adding the garlic.

2.  Add the spices and cook for another minute.  Add the cauliflower and stir to coat with oil and spices.

3.  Add the broth, honey, and lemon juice.  Cover and simmer for 20 minutes.

4.  Add the salt and serve with whatever garnishes you choose.

Note: To make a smooth soup, cool, puree, and reheat.

First cooking the onions in the rendered chicken fat

Dicing the fennel – use the darker green as long as it’s fairly tender

Julienning the fanned carrot slices

Vegetables beginning to soften enough for the garlic to be added

Chopping the cauliflower

Spices into the mix

Used a little pan juice in addition to the broth

Homemade chicken broth

A tablespoon of honey

Garnished with cilantro and coconut

Good enough to eat!