Hey there, soup lovers!
Are you in the mood for something warm and cozy? I’ve got a special treat for you today!
I’m excited to share my creamy cauliflower and fennel soup.
It’s loaded with flavor and super easy to whip up!
Perfect for chilly days or when you just need something comforting.
Grab your pots and let’s dive in!
Possible Ingredient Alternatives
Cauliflower can be replaced with broccoli or romanesco for a similar texture and nutritional profile. These alternatives maintain the soup’s creamy consistency while offering slightly different flavors. Adjust cooking time as needed, as broccoli may cook faster than cauliflower.
Fennel bulb can be substituted with celery or leeks for a mild, aromatic flavor. Use the same amount as called for in the recipe. Celery provides a crisp texture, while leeks offer a softer, more onion-like taste. Both alternatives work well in soups and contribute to the overall flavor profile.
Almond or coconut milk can be replaced with oat milk or cashew milk for those with nut allergies. These plant-based alternatives provide a creamy texture similar to the original ingredients. Use the same quantity as specified in the recipe. Oat milk offers a neutral flavor, while cashew milk adds a slight nuttiness to the soup.
| Preparation Time | 15-20 minutes |
| Cooking Time | 40-50 minutes |
| Total Time | 55-70 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 400-500
- Protein: 10-15 g
- Fat: 25-30 g
- Carbohydrates: 35-45 g
Ingredients
- 1 pound cauliflower florets (about 1 small head)
- 1 sliced fennel bulb
- 2 to 3 tablespoons light olive oil, plus more for drizzling
- 2 tablespoons balsamic glaze
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked or regular paprika
- Pinch of kosher salt and pepper to taste
- 3 cups veggie broth
- 8 to 10 ounces almond or coconut milk
- 1 tablespoon plant-based butter or clarified butter
- Thyme sprigs, plus more for decorating
- 1 teaspoon chopped garlic
- 1 tablespoon arrowroot, tapioca, or potato starch
- 3 to 4 tablespoons nutritional yeast (substitutes noted)
- Optional topping – plant-based cream or coconut cream
- Garnish – sea salt, cracked peppercorns, oregano, thyme
Step 1: Prepare and Roast the Vegetables
Preheat your oven to 450°F (232°C).
Begin by cutting the cauliflower into pieces or florets and slicing the stem off the fennel, then cut it lengthwise into sections.
In a large bowl, toss the cauliflower and fennel together with olive oil, balsamic vinegar, cumin, smoked paprika, and a dash of salt and pepper.
Once well-coated, spread the mixture out evenly on a baking sheet.
Roast in the preheated oven for 20-25 minutes, making sure to turn the vegetables halfway through the roasting time.
Step 2: Blend the Soup Base
After roasting, carefully transfer all the vegetables into a blender.
(If you prefer not to use a blender, see notes for a blender-free option.) Add vegetable broth to the blender and blend until everything is combined.
Next, add in 8 ounces of almond milk and blend again until the mixture is creamy.
Set this base aside.
Step 3: Sauté Aromatics and Combine
In a large stock pot, melt the butter and add thyme sprigs and garlic.
Sauté them on medium heat for about 3 minutes until fragrant.
Then, add the blended soup base to the pot and bring it to a boil.
Step 4: Thicken the Soup
Once the soup is boiling, reduce the heat and slowly whisk in arrowroot starch.
This will help thicken the soup to your desired consistency.
Finally, mix in the nutritional yeast and let the soup simmer for about 15 minutes to let the flavors meld together.
Step 5: Serve and Store
When ready to serve, you can drizzle each bowl of soup with olive oil and non-dairy cream if desired.
Garnish with additional salt, freshly cracked peppercorns, oregano, and thyme for added flavor.
Store any leftover soup in an airtight container in the fridge for up to 4 days.
