This is a really pretty dish that’s great either as a starter or a light lunch alongside some warmed, crusty bread to dip in. Food writer and stylist Joanna Farrow shares this fabulous Cauliflower and Fennel soup recipe from her book Meet Your Matcha.
Prep: 15 minutes
Cook: 35 minutes
1 medium cauliflower
50g/¼ cup butter
1 fennel bulb, roughly chopped
1 garlic clove, crushed
1 litre/ 4¼ cups vegetable or light chicken stock
2 tsp matcha, plus an extra pinch
5 tbsp double/heavy cream
2 tbsp capers, rinsed
1 tbsp white wine vinegar
How to cook:
1. Pull several large florets from the cauliflower. Slice these and reserve. Chop up the remaining cauliflower into chunky pieces, including the stalks.
2. Melt 40g/3 tbsp of the butter in a large, shallow saucepan. Add the fennel and fry gently for 5 minutes, adding the garlic for the final minute. Gradually add the chopped cauliflower, stirring for about 5 minutes. Add the stock and bring to a simmer. Cook gently for about 20 minutes until the cauliflower is tender.
3. Blend the soup using a hand-held/immersion blender or food processor until smooth. Return to the saucepan. Whisk the matcha with 3 tablespoons of the cream and add to the pan with half the capers, the vinegar and a little salt to taste. Stir over a gentle heat to warm through.
4. Melt the remaining butter in a frying pan and gently fry the reserved cauliflower florets until golden and softened. Ladle the soup into bowls and arrange the florets on top. Drizzle with the remaining cream, scatter with the remaining capers and a sprinkling of matcha.
Packed with over 50 recipes for smoothies, soups, main meals and more, Meet Your Matcha will allow you to unlock the potential of this brilliant green ingredient. Get a copy of Joanna Farrow’s book here.