by Hector Gonzalez

Curried Fennel & Cauliflower Soup

• 4 fennel stalks
• 4 cauliflower leaves
• 1 medium cauliflower head
• 3 garlic cloves
• 1 tsp of coconut oil
• 1 tbsp of curry powder (use your favorite!)
• 3 cups of vegetable broth (He used his corn cob broth in the video)
• Salt and pepper to taste

A video posted by Johnson's Backyard Garden (@jbgorganic) on Dec 19, 2016 at 1:57pm PST

Dice the fennel stalks and cauliflower leaves. Cut the cauliflower in florets, chop the stalks also Put pan to medium heat. Add the stalks and leaves and sauteé until soft (3-5 minutes).

Add garlic and toss for 1 minute. Add the curry powder and toss again for 2 minutes. Add cauliflower. Toss again.

Add the vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes or until florets are soft. Let it cool for 5 minutes.

Blend until all ingredients are well mixed. Add more broth if you want it more liquid Top with salt, pepper and leftover cauliflower leaves and fennel fronds

Enjoy while listening to Merle Haggard (Hector's recommendation)