Roasted Fennel and Cauliflower Soup

Step 1

Preheat the oven to 350 degrees.

Step 2

Cut off the fennel stalks and cut into ¼ inch pieces. Set aside. Cut the fennel bulb in half and coat each half with a little olive oil, and sprinkle with salt and pepper.

Step 3

On a baking sheet, roast the fennel bulb halves, cut side down for 30-40 minutes or until tender and browned. Remove from the oven, let cool and cut into larger chunks.

Step 4

In a pot, heat the 2 teaspoons of oil to medium, and add the onion, sliced fennel stalks, and a healthy pinch of salt. Cook 4-6 minutes, or until tender.

Step 5

Add the garlic and cook for 4 minutes then add the potato, cauliflower, and roasted fennel. Add the vegetable stock, bring to a simmer, and cook for 20 minutes until the cauliflower and potatoes are tender.

Step 6

Use a n immersion blender or pour the soup into a food processor or blender and puree until smooth.

Step 7

Season with salt and pepper to taste.