Ingredients

The following ingredients have 4 Servings
  • 1 lb cauliflower  (small 1 head) or 1 lb florets
  • 1 fennel bulb/ sliced
  • 2 -3 Tablespoons olive oil (extra to garnish)
  • 2 Tablespoons balsamic vinegar
  • 1/4 teaspoon smoked paprika or regular paprika
  • 1/2 teaspoon cumin
  • Salt/Pepper
  • 3 cups vegetable broth
  • 8 to 10 ounces almond or coconut milk
  • 1 Tablespoon vegan butter (or clarified butter/ghee if not vegan)
  • Thyme sprigs (extra for garnishing)
  • 1 teaspoon minced garlic
  • 1 Tablespoon arrowroot starch or tapioca starch
  • 3-4 Tablespoons nutritional yeast (see notes for substitutes)
  • Optional non dairy cream or coconut cream to top
  • Sea salt/peppercorns to garnish

Instruction

  • Preheat oven to 450°F. Cut cauliflower into pieces or florets.
  • Slice off the stem of the fennel and cut lengthwise into sections.
  • Toss cauliflower and fennel is  2 to 2.5 tbsp olive oil, balsamic, and spices and spread out evenly on baking sheet.
  • Roast for 20-25 minutes, turning over veggies halfway. Remove from oven and carefully place all ingredients into a blender. If you don’t have a blender, set aside and see notes.
  • Add 1 pint of vegetable broth to blender (3 cups) and blend until combined. Next add in your 8 ounces of almond or coconut milk and blend again until you get a creamy base. The more milk you add, the thinner the soup base will  be. Set aside.
  • In a large stock pot place a few sprigs thyme, garlic, butter, and sauté for 3 minutes on medium.
  • Next add your roasted cauliflower fennel soup mix to the pot the butter and garlic.. Scrape the blender with a spatula to get everything out. Add a dash more salt and pepper and bring to a boil.
  • Reduce and then slowly mix in 1 tbsp arrowroot starch, whisking while you add.
  • Lastly, mix in nutritional yeast (3-4 tbsp) and simmer for another 15 minutes.
  • Serve with thyme and oregano on top to garnish
  • Optional: drizzle olive oil and non dairy milk or coconut cream. Salt and peppercorns to garnish.