• Half of a large cauliflower, approx 400g
• 1 yellow onion
• 1 fennel bulb
• 2 celery stalks
• 3 cloves garlic
• 2tbsp pine nuts + 1 tbsp for garnish
• 3cups / 750ml chicken or vegetable stock
• 1tsp fish sauce (optional)
• 1tsp salt
• 1tsp pepper

Instructions

1. Prep all your ingredients by cutting your cauliflower into florets, dice the onion, slice the fennel and celery, mince the garlic
2. Heat 2 tbsp of olive oil, over medium heat, in a large soup pot and add the onion, celery and fennel. Cook, stirring occasionally until the onions are translucent and soft – approx 6-8 minutes.
3. Add in garlic and pine nuts and cook for 1-2 minutes until fragrant. Then stir in the cauliflower florets. Cover the pot with a lid and cook for 20 minutes. Make sure to give it a stir every now and then so nothing is burning on the bottom.
4. Meanwhile toast the reserved pine nuts for topping.
5. After 20 minutes, turn the heat to high, remove the lid and pour in the stock. Bring to a boil and then turn heat down to simmer for a additional 5-10 minutes.
6. To finish, turn the heat off and blend the soup until smooth.
7. Serve warm with pine nuts on top, a dollop of creme fraiche or whatever you fancy!