Well, I will definitely be making this soup again! The roasted fennel gives it some depth of flavour without tasting overly like anise. It is smooth and creamy without any dairy or dairy substitutes. You have the option of making it vegan, as the original recipe was, but I used chicken stock instead of vegetable.
The recipe is from Brian L. Patton’s Sexy Vegan Cookbook. I’m always happy to add healthy and delicious soups to my repertoire!
What you need:
1 fennel bulb
2 teaspoons olive oil + a little for roasting the fennel
1 cup chopped sweet onion
4 cloves garlic, minced
1 medium head of cauliflower, cut into florets
1 russet potato, peeled and cut into chunks of about 2 cm
3 cups vegetable or chicken stock (I needed more than this so I added some water bouillon)
salt and pepper
What you do:
1. Preheat the oven to 350F. Cut the stalks off the fennel and set them aside. Chop the fennel bulb in half and rub it with a little olive oil. Sprinkle with salt and pepper, then place cut-side down on a baking tray. Roast the fennel for 30-40 minutes, or until browned and tender. Remove from the oven and cut into large chunks.
2. While the fennel is roasting begin making the rest of the soup. Heat a large pot on medium heat and add about 2 teaspoons of olive oil. Add the onion, sliced fennel stalks and a pinch of salt. Cook for 4-6 minutes, then add the garlic and cook for another 4 minutes. Add the potato, cauliflower and enough stock to cover the vegetables, and bring to a simmer. When the fennel is roasted, add it as well. Cook until the cauliflower and potatoes are very tender.
3. Puree the soup (I used an immersion blender, but a food processor or blender work as well) until very smooth. Add salt and pepper to taste.