Cauliflower and Fennel Soup
From Meet Your Matcha by Joanna Farrow © Joanna Farrow 2017 published by Nourish Books, London, Hardback, £9.99. Commissioned photography by Danielle Wood
As the new season gets going, why not give yourself a health boost with some antioxidant-rich food to protect the cells in your body and boost your immunity? Matcha is renowned for its antioxidant content, but you can use it for more than just tea! Try this warming soup recipe for four people, which gives you even more of an antioxidant boost from the vitamin C in the veg.
Pull several large florets from a medium cauliflower. Slice these and reserve. Chop up the remaining florets into chunky pieces, including the stalks. Melt 40g butter in a large, shallow saucepan. Add one roughly chopped fennel bulb and fry gently for 5 mins, adding a crushed garlic clove for the final minute. Gradually add the chopped cauliflower, stirring for about 5 mins. Add 1 litre of vegetable or light chicken stock and bring to a simmer. Cook gently for about 20 mins until the cauliflower is tender. Blend the soup using a hand-held/immersion blender or food processor until smooth. Return to the saucepan. Whisk 2 tsp matcha with 3 tbsp of cream and add to the pan with 1 tbsp capers, 1tbsp vinegar and a little salt to taste. Stir over a gentle heat to warm through. Melt 10g butter in a frying pan and gently fry the reserved cauliflower florets until golden and softened. Ladle the soup into four bowls and arrange the florets on top. Drizzle with 2 tbsp cream, scatter with 1 tbsp capers and a sprinkling of matcha.
