In ‘Libelle lekker’ special of March 2018 I find a lot of inspiration for my healthy cooking. The cauliflower soup with a cream based on cashew nuts and roasted chickpeas becomes a fennel soup.
Put 50 grams of cashew nuts in 100 ml of water for at least 12h. Mix, add salt and store in the fridge.
Drain and dry 1 can of chickpeas. Put the chickpeas on baking paper. Mix with 1 table spoon of garam masala, 1 table spoon of olive oil and some salt. Roast the chickpeas in the oven for 20-30 mins.
Chop and fry 1 onion, 4 garlic cloves, 2 fennels in a drizzle of olive oil. Add 500 ml of soy milk and 500 ml of vegetal broth. Boil the soup for approx 15-20mins until the fennel is done. Mix the soup, add pepper and salt.
Serve the soup with the cashew nut cream and the chickpeas. Yummie recipe!