A healthy, easy, vegan and deliciously complex cauliflower soup made lusciously creamy with celery root and bright with fennel and ginger. It’s quick and light, making it a great weeknight dinner or lazy weekend lunch.
Total Time:1 hour 10 minutes
1 head cauliflower (about 1.5 pounds), cored, and cut into florets
1 fennel bulb (about 1 pound) cored, stalks removed, and cut in 1-inch dice
1 celery root (about .5–1 pounds), peeled and cut in 1-inch dice
2 medium onion, chopped
3 garlic cloves, minced
2 -inch piece ginger, minced
2 cups of veggie stock
¼ cup of extra virgin olive oil
Pre-heat oven to 450. Chop all your veggies.
Once the oven is hot, toss the cauliflower with 1 tbsp of olive oil, salt and pepper and spread out in a single layer and roast, for 20 minutes total, flipping cauliflower with a metal spatula halfway through.
Heat olive on a heavy bottomed pot or Dutch oven. Add onions and sauté over medium-low heat for about 10 min, stirring occasionally, until tender and barely starting to brown. Stir in celery root, fennel, ginger, and garlic and sauté for 5 minutes, stirring occasionally.
Add cauliflower, veggie stock and salt to pot. Bring to a boil, lower heat, cover, and simmer for 25-30minutes, until veggies are tender. Remove from heat.
Working in batches, puree soup in a blender, until very smooth,
Pour blended soup into a large saucepan and add salt and pepper to taste.
Laddle soup into bowls, sprinkle with any topping your heart desires and enjoy.
It’s crucial to roast the cauliflower at high heat to get the full depth of flavor.
Veggie stock can easily be swapped for chicken or beef stock or even water if you’re really in a pinch.
If you don’t have a blender and immersion blender will work or stain liquid out and put all the veggies in a food processor then stir the liquid back in (hey not perfect but if ya don’t have a blender I still want ya to be able to make this soup).
Once cooled you can store this soup in the fridge 3 days or freeze in suitable containers for 3-6 weeks.
You could add red pepper flakes to add a kick of spice
If you are using purple cauliflower, adding a splash of vinegar will turn the soup purpler!