Roasted Cauliflower and Fennel Soup

Cream of Roasted Fennel and Cauliflower Soup

I am not a fan of fennel, but when I ended up with two bulbs (thank you, MisFits Market) I had to come up with something worthy of my palate.

My first fennel concoction went straight into the trash and left me believing I was destined to dislike fennel forever. I came close to tossing the 2nd bulb, but at the last minute I opted to try something completely different.

Somehow, the combination of ingredients in this recipe created a rich and creamy soup that doesn’t taste like fennel or cauliflower. Instead the result is decadently delish, so much so that I’d swear it contained butter if I hadn’t made it myself. For texture, next time I’ll had cooked cubed potato to the finished soup and perhaps a dash of liquid smoke. I bet taste-testers would think it’s baked potato soup!


• 1 medium head of cauliflower, divided into florets

• 1 medium fennel bulb, thinly sliced

• 1/4 cup raw cashews

• 1-2 garlic cloves, peeled

• 3 cups water

Suggested Optional Ingredients

• 1 large potato, cooked and diced

• 1/2 – 1 tsp liquid smoke


1. Roast cauliflower and fennel in 400 degree oven until the cauliflower is lightly browned on top

2. Add the water, cashews, garlic and roasted veg to a high powered blender and process until creamy smooth

3. Gently stir in optional ingredients if using

4. Serve piping hot

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