Roasted Cauliflower Soup
inspiration from Theo's Brothers Bakery
adapted from www.insonnetskitchen.com
1 large head cauliflower, cut into small florets
2 small to medium fennel bulbs, cored and quartered
2 apples, peeled, cored and quartered
4 tablespoons extra virgin olive oil
1 medium yellow onion, chopped
2 garlic cloves, minced
6 cups chicken broth, homemade if possible
1- 14 oz. can garbanzo beans, drained and rinsed
3 lemons, juiced - or to taste
Italian parsley, chopped
1. Preheat oven to 425 F
2. Line a large baking sheet with parchment paper. In a large bowl combine cauliflower, fennel and apple. Toss with 2 tablespoons extra virgin olive oil. Spread the vegetable/fruit mixture on the lined baking sheet in a single layer, salt and pepper the mixture. Roast for 25 minutes. Stir and turn mixture after 15 minutes.
3. Meanwhile, in a large pot add 2 tablespoons extra virgin olive oil and heat over medium high heat. Add the onions cooking until translucent about 5 minutes. Add garlic and saute for another 1-2 minutes. Add roasted cauliflower, fennel and apples, chicken broth, and garbanzo beans to the pot with onions and garlic. Bring to a boil then reduce heat to simmer for about 10 minutes. Cool slightly and then puree in blender. Return puree to pot and warm thoroughly.
4. To serve sprinkle with dukkah and parsley.