CARROT & FENNEL CREAM

'Treating yourself with a cream'

(Serves 4)

  • 4-6 carrots
  • 1 cauliflower
  • 1 leek
  • 1 fennel bulb
  • ½  lemon juice
  • 1 ½  cup water
  • Olive oil
  • ½  cup coconut cream
  • A pinch ginger powder or a bit fresh ginger (grated)
  • Fresh herbs (oregano, thyme, basil...)
  • Sea salt & black pepper

Easy and healthy lunches are the best! I love to make seasonal creams and soups, preparing some grain on the side: quinoa, amaranth, brown rice... some beans: lentils, chickpeas, mung beans... some roasted seeds, fresh herbs, green pesto... there are many different ways to top your soups.

Preheat the oven to 200°C. Peel and cut the carrots, clean and cut the cauliflowers, the leek and the fennel bulb. Place the veggies on an oven tray and drizzle some olive oil. Roast the vegetables for approx. 20-25 minutes. Remove from the oven and place them in a blender (you can also use a hand mixer).

Add the coconut cream, water, oil, lemon juice, ginger, salt and pepper. Mix until smooth. 

Place the soup in bowls and decorate with some drops of coconut milk, fresh herbs, and as i mentioned previously, you can add grains, beans, seeds... do it to your taste!