Cauliflower Soup

Ingredients: 

A full floret of cauliflower  -  3 Tbsp Natural Ghee - 1 Tsp Cumin seeds  - 1 Tbsp ginger peeled and cut into small pieces  - 1 Big red onion diced - Small Bunch of fresh thyme - 2 Rosemary sticks  - 2 Celery sticks - 1-2 Leek sticks - 1-2 Fennel sticks, and reserve the small strings for garnish  - 1 Tsp Salt - 1/2 Tsp Black pepper - Pinch of nutmeg - 1/4 Tsp Ground cardamom  - Stock.

Method: 

Cut the Cauliflowers into single florets. In a medium pan, fry them on both sides with ghee until they turn light golden. Add the cumin, onions, ginger, thyme, and rosemary. Cut the celery, leek, and fennel, and add them to the pot. Stir to combine, and add the stock. Bring to a boil, cover and let simmer for about 15 minutes until cauliflowers stems are so tender. Remove the rosemary and thyme sticks, and blend using soup hand blender. Finally, garnish with the fennel strings. Serve warm with bread, or with steamed rice.

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