Creamy Fennel Roasted Cauliflower Soup (Vegan) #vegetarian #veggies

Velvety cooked cauliflower soup is a sound solace food that will warm you up on a nippy day! Made with a robust portion of fennel for bone thickness, calming properties, and gut wellbeing, this veggie lover cauliflower soup is additionally gluten free, grain free, dairy free, and low carb.

Figured you should realize this broiled cauliflower soup post is supported by my companions at Bob's Red Mill. They're amazing to me, so a debt of gratitude is in order for being wonderful to them consequently!

We did it! We made it to Fall and out of nowhere the temps dropped. It's a fresh 70F with a low of 45F. Ohhhhh it on, and soup climate is so here! Besides all the occasional veggies. LOVE me some squash, persimmon, cauliflower, fennel, carrots, yam… I could go on!

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INGREDIENTS
To ROAST

• 1 lb cauliflower  (small 1 head) or 1 lb florets
• 1 fennel bulb/ sliced
• 2 –3 tbsp olive oil (extra to garnish)
• 2 tbsp Balsamic vinegar
• 1/4 tsp Smoked paprika or regular paprika
• 1/2 tsp cumin
• Salt/Pepper

Soup Base

• 3 cups veggie broth
• 8 to 10 ounces almond or coconut milk
• 1 tbsp vegan butter (or clarified butter/ghee if not vegan)
• Thyme sprigs (extra for garnishing)
• 1 tsp minced garlic
• 1 tbsp arrowroot starch or tapioca starch
• 3–4 tbsp Nutritional yeast. (see notes for substitutes)
• Optional non dairy cream or coconut cream to top.
• Sea Salt/peppercorns to garnish

INSTRUCTIONS

1. Preheat oven to 450F. Cut cauliflower into pieces or florets.
2. Slice off the stem of the fennel and cut lengthwise into sections.
3. Toss cauliflower and fennel is  2 to 2.5 tbsp olive oil, balsamic, and spices and spread out evenly on baking sheet.
4. 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.
5. 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.
6. In a large stock pot place a few sprigs thyme, garlic, butter, and sauté for 3 minutes on medium.
7. 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.
8. Reduce and then slowly mix in 1 tbsp arrowroot starch, whisking while you add.
9. Lastly, mix in nutritional yeast (3-4 tbsp) and simmer for another 15 minutes.
10. Serve with thyme and oregano on top to garnish
11. Optional: drizzle olive oil and non dairy milk or coconut cream. Salt and peppercorns to garnish.

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