This soup is so simple to make and packed with flavor — making it one of my favorite comfort food dishes in these winter months. The secret is roasting the vegetables, which gives the soup a rich, savory quality.
Roasted Cauliflower and Fennel Soup
1 Large fennel bulb, chopped, fronds set aside and stalks discarded- about 2 cups
1 Large head of cauliflower, cut into florets – about 4 cups
1 whole head of garlic, woody base cut off exposing the cloves
1 tablespoon coconut oil
1 medium onion, chopped
4 cups vegetable broth or water
Heat oven to 415°F or 210°C and line two baking sheets with foil. Spread out fennel and cauliflower on separate baking sheets.
Take a small square of aluminum foil and place the head of garlic with the exposed clove side down. Wrap the foil around it and then drizzle the base with olive oil. Try to find a spot for it on one of your baking sheets or just put it carefully straight onto the rack of your oven.
Roast the fennel for about 20 to 25 minutes. Roast the cauliflower for 30 to 35 minutes. Roast the head of garlic for 30 minutes in its little foil pouch.
5 minutes before the vegetables are done roasting, heat the coconut oil in a large pot and add the chopped onion. Add a pinch of salt and cook onions until translucent. Add vegetable broth or water and bring to a boil. Add the roasted vegetables to the liquid mixture. Yes, you will squeeze out the garlic cloves from the skin and put them all into the soup. Roasted garlic has a much milder taste than raw garlic and it won’t overpower the dish.
Simmer for 5 minutes and remove from heat.
Puree with a stick blender or in a regular blender in batches. Serve fennel fronds or cilantro leaves as a garnish and a splash of color!