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!

Ingredients

• 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

Method

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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