Roasting vegetables brings out the natural sweetness, and makes this soup an Autumn favorite.
This soup is loaded with vitamins. Cauliflower is naturally high in fiber and B vitamins. Fennel aids in good digestion.
Season/ Autumn/ Winter
Prep time: 15 minutes
Cook time: 45 minutes
Serves 4
2 small heads cauliflower
2 fennel bulbs
4 cloves garlic
1 onion
1 cup coconut milk, unsweetened
1 cup vegetable stock, or water
1 tsp sea salt
1/4 tsp. pepper
1 lime, juiced
1/4 cup extra virgin olive oil, and for garnish
1/4 cup dill, chopped ( leave some sprigs for garnish)
Preheat oven to 400 F.
You can roast all the vegetables ahead of time.
Cut cauliflower into florets. Slice fennel thin. Cut onion into quarters. Leave garlic whole.
Lay the veggies on a baking sheet, and brush liberally with olive oil. Drizzle with salt and pepper.
Roast for 45 minutes or until cauliflower is tender and has some browning. The garlic, and fennel take less time. Keep an eye, and check after 20 minutes. Take them out and set aside until other vegetables are ready. Leave a few florets out to put into the center of soup bowls.
Place all the ingredients in a vitamix or food processor. Blend until creamy. Add more vegetable or water if too thick. Be sure to heat stock. If using water, bring just to a boil. Taste for seasoning. Add more lime if soup needs brightening.
In warm bowls place a couple of florets and pour soup around them. Garnish with dill and drizzle olive oil around the soup.