Creamy Fennel Roasted Cauliflower Soup

April 03, 2019
Creamy cooked cauliflower soup is a intelligent comfortableness matter that leave tepid you up on a cool day! Made with a powerful elvis of fennel for withdraw compactness, anti-inflammatory properties, and gut wellbeing, this vegan cauliflower soup is also gluten aweigh, penetrate released, farm sovereign, and low carb.

Thought you should pair that this roasted cauliflower soup place is sponsored by my friends at Bob's Red Philosopher. They're awesome to me, so thanks for state impressive to them in regaining!

Creamy Fennel Roasted Cauliflower Soup

We did it!  We prefab it to Start and all of a fast the temps dropped. It's a heat 70F with a low of 45F. Ohhhhh it on, and soup weather is so here! Plus all the seasonal veggies. Know Couple me whatsoever squeeze, persimmon, crucifer, veggie, carrots, sweet potato… I could go on!

But that's not what we're here to communicate nigh today. Recovered, maybe conscionable a slight. The total point of this billet? Is SOUP! How to alter "cheesy" vegan soup.

Creamy Fennel Roasted Cauliflower Soup

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 portions or florets.
  2. Slice off the stem of the fennel and reduce lengthwise into sections.
  3. Toss cauliflower and fennel is  2 to 2.5 tbsp olive oil, balsamic, and spices and spread out flippantly on baking sheet.
  4. Roast for 20-25 minutes, turning over greens halfway. take away from oven and carefully location all substances into a blender. if you don’t have a blender, set apart and spot notes.
  5. Upload 1 pint of vegetable broth to blender (3 cups) and blend until combined. next add on your eight oz. of almond or coconut milk and mix again till you get a creamy base. The greater milk you upload, the thinner the soup base will  be. Set apart.
  6. In a large inventory pot place some sprigs thyme, garlic, butter, and sauté for three mins 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 the whole thing out. upload a sprint more salt and pepper and convey to a boil.
  8. Lessen after which slowly blend in 1 tbsp arrowroot starch, whisking at the same time as you upload.
  9. Ultimately, mix in dietary yeast (three-four tbsp) and simmer for another 15 mins.
  10. Serve with thyme and oregano on top to garnish
  11. Non-obligatory: drizzle olive oil and non dairy milk or coconut cream. Salt and peppercorns to garnish.

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