Creamy Cauliflower Fennel Soup with Tofu Croutons

For the soup:

• 1Tbspolive oil
• 1onion
• 1garlic clove
• 1fennel bulb about 300 gr (10.5 oz.)
• 1tspfennel seeds
• ½tspsalt
• 1tsphoney
• ¼tsppepper
• 1cauliflower about 700 gr (24.7 oz.)
• 1200ml (5 cups)vegetable stock
• 100ml (1/2 cup)cream

For the croutons:

• 1slicebread
• 100gr (3.5 oz.)firm tofu
• 1Tbspbutter
• ½tspfennel seeds
• salt and pepper to taste
• chili flakes optional
• fennel fronds to garnish

Prepare the vegetables

1. Peel and chop the onion. Peel the garlic and chop it finely or press it.
2. Wash the fennel, pick off the delicate fronds and set them aside for garnishing. Remove the hard core and cut the bulb into cubes.
3. Wash the cauliflower, remove the green leaves and the stalk and divide the head into florets.

Cook the soup

1. Heat the olive oil in a large pot over medium heat. Sweat the onion, fennel and garlic for 5 to 7 minutes without letting them brown.
2. Add the fennel seeds, salt, honey and pepper, stir everything and cook for another 1 to 2 minutes so the flavors can develop.
3. Add the cauliflower florets to the pot and pour in the vegetable stock until everything is covered.
4. Bring the soup to a boil, reduce the heat and simmer for 20 to 25 minutes until the cauliflower is soft.

Blend

1. Take the pot off the heat and add the cream.
2. Blend the soup with an immersion blender right in the pot or in a countertop blender until completely smooth. For a chunkier soup, blend only briefly.
3. Reheat the soup without letting it boil again and season with salt and pepper.

Fry the croutons

1. Cut the bread and the tofu into small cubes.
2. Heat the butter in a pan and fry the bread and tofu cubes over medium heat, turning them now and then, until golden brown and crispy.
3. Season with salt, pepper, fennel seeds and chili flakes if you like.

Serve

1. Ladle the soup into bowls, scatter the croutons on top, garnish with fennel fronds and serve right away.