|4 tbsp||olive oil|
|½ tsp||fennel seeds|
|½ tsp||nutmeg (ground)|
|600 ml||vegetable stock|
|100 ml||soy milk|
|2 cloves||garlic (divided)|
|olive oil for serving|
Preheat oven to 200°C/390°F. Cut cauliflower into small florets.
In a large saucepan, roast cauliflower and fennel seeds in some olive oil for approx. 3 – 5 min. until fragrant.
Deglaze pan with vegetable stock. Bring to a boil, reduce heat, and allow to simmer for approx. 8 – 10 min. until the cauliflower is tender.
Remove soup from heat and blend with a hand blender until smooth. Allow to rest.
Place bread slices onto a baking tray (lined if needed) and drizzle with olive oil. Bake in a preheated oven at 200°C/390°F for approx. 5 – 7 min. until golden brown and crispy. Remove from oven.
Thinly slice basil and finely chop shallot and a part of the garlic. Dice tomatoes into small cubes.
Transfer tomatoes, basil, shallots, and garlic to a bowl. Add some olive oil and season to taste with salt, pepper, and cayenne pepper. Mix well to combine.
When the bread is cool enough to handle, halve garlic clove and use flat side to rub over toasted bread. Top with tomato mixture. Reheat soup if needed and transfer to soup plates. Drizzle with extra olive oil and serve with bruschetta on the side.