Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Three bowls filled with creamy cauliflower soup topped with fresh herbs and peppercorns.

Creamy Fennel Roasted Cauliflower Soup


  • Author: Lindsay Cotter
  • Total Time: 50 minutes
  • Yield: 4 1x

Description

This creamy roasted cauliflower soup is made with a hefty dose of fennel for bone density, anti-inflammatory properties, and gut health. This vegan cauliflower soup is also gluten free, grain free, dairy free, and low carb.


Ingredients

Units Scale

Roasted Vegetables

  • 1 pound cauliflower florets (~1 small head)
  • 1 fennel bulb, sliced
  • 2 to 3 Tablespoons light olive oil + extra to garnish
  • 2 Tablespoons balsamic vinegar
  • 1/2 teaspoon cumin
  • 1/4 teaspoon smoked paprika or regular paprika
  • Dash kosher salt and pepper, to taste

Soup Base

  • 3 cups vegetable broth
  • 8 to 10 ounces almond or coconut milk
  • 1 Tablespoon vegan butter or clarified butter
  • Thyme sprigs + extra for garnish
  • 1 teaspoon minced garlic
  • 1 Tablespoon arrowroot starch, tapioca starch or potato starch
  • 3 to 4 Tablespoons nutritional yeast (see notes for substitutes)
  • Optional Topping – non-dairy cream or coconut cream
  • Garnish – sea salt, peppercorns, oregano, thyme

Instructions

  1. Preheat oven to 450°F. Cut cauliflower into pieces or florets. Slice off the stem of the fennel and cut lengthwise into sections.
  2. In a large bowl, toss together the cauliflower, fennel, olive oil, balsamic vinegar, cumin, smoked paprika, and a dash of salt and pepper. Then spread the mixture out evenly on a baking sheet.
  3. Roast for 20-25 minutes, turning veggies halfway. Remove from the oven and carefully place all ingredients into a blender. (See notes for blender-free option.)
  4. Add the vegetable broth to the blender and blend until combined. Next add in 8 ounces of almond milk and blend again until creamy. Set aside.
  5. In a large stock pot place butter, thyme sprigs and garlic sautéing for 3 minutes on medium heat.
  6. Next add the soup to the pot and bring to a boil.
  7. Reduce heat and slowly whisk in arrowroot starch.
  8. Lastly, mix in nutritional yeast and simmer for 15 minutes.
  9. When serving, if desired, drizzle bowls of soup with olive oil and non dairy cream. Garnishing with salt, peppercorns, oregano, and thyme.
  10. Store in the fridge in an airtight container for up to 4 days. 

Notes

Substitute Tips – Parmesan cheese can be used in place of nutritional yeast, but it will not have the same health benefits. 

Cooking Tip – An immersion blender can be used in place of a blender. Add the ingredients into the large pot, after the cauliflower/fennel is roasted, little by little and blend with the immersion blender. The starch will be added last before boiling again. The more milk added, the thinner the soup base will be.

  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Category: dinner
  • Method: stove
  • Cuisine: American

Nutrition

  • Serving Size:
  • Calories: 169
  • Sugar: 4.3 g
  • Sodium: 586.7 mg
  • Fat: 12.2 g
  • Saturated Fat: 3.1 g
  • Carbohydrates: 11.4 g
  • Fiber: 2.9 g
  • Protein: 4.5 g
  • Cholesterol: 7.6 mg

Keywords: soup, creamy soup, vegan soup, cauliflower, roasted vegetables, paleo, low carb, dinner, dairy free