• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Up Beet Kitchen

  • About
    • Daily Eats
  • E-Book
  • Recipe Index
  • Workouts
  • Contact
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

Roasted Cauliflower, Fennel, and Apple Soup

October 22, 2019 by Allison 2 Comments

Tweet
Pin
Share
Jump to Recipe·Print Recipe
Roasted Cauliflower, Fennel, and Apple Soup

The combination of ingredients in this roasted cauliflower, fennel, and apple soup might be unconventional, but you’ll be pleasantly surprised with how delicious cauliflower, fennel, and apple are when blended together in a soup. Try this soup with a sandwich or salad for a fabulous fall dinner.

One of my favourite Instagram accounts at the moment is called The Holistic Psychologist, and a recent post about self accountability versus self betrayal really spoke to me. I’m thinking that it will resonate with many readers, too, seeing as it’s a rather universal human tendency to permit our egos to get in the way of our own growth, personal development, and healing. Two points, in particular, stood out to me:

Under self accountability: “I keep promises to myself because that’s self love.”

vs.

Under self betrayal: “I don’t follow through with my own words.”

and

Under self accountability: “Every day is an opportunity to choose my healing.”

vs.

Under self betrayal: “Every day I repeat my past subconsciously.”

I know that we have all, at different times in our lives, fallen into the destructive patterns of self betrayal. I know I have, and I continue to struggle with it! As I have alluded to here on the blog before, my tendency has been to quit if I’m not immediately good at something, with a couple of exceptions (namely blogging and running). Of course we all have some things that we are more apt to persevere at than others, and it’s often the things we enjoy that we have an easier time working on than the things that are less fun. But I’m tired of taking the easy way out when things get tough. I’ve done so in the academic realm for several years, eschewing science and math because I never excelled in the way that I did in writing and social sciences. But over time, there’s been a voice that’s just kept getting louder telling me that I’m not on the right path. It’s become impossible to ignore, and it’s telling me that I need to quit giving up when the going gets tough, and learn how to do science. My passion is nutrition, and health, and as much as I wish it wasn’t so, it’s a science-heavy discipline.

So, I’ve just enrolled in my first science class since high school, with a goal of starting a Bachelor of Science in Nutrition and Dietetics in the fall of 2020. I know already that chemistry won’t be a walk in the park, and I’ll be studying with gritted teeth, but this time, I’m taking a big picture view, armed with the confidence that each course is a step into a future that I have been imagining for quite some time.

I graduated from high school over seven years ago. In the time since, I’ve done 3 years of my BA, completed a holistic nutrition certificate (probably the most fun I’ve ever had at school), moved across Canada and back again, rediscovered my love of running, started this blog, and worked more hours of retail than I care to admit. Never did I imagine that I wouldn’t be working in a stable career yet. But I find comfort in knowing that we all do things at different times, and as hard as it is for me to believe sometimes, as long as we are happy and healthy, everything else is secondary.

I know myself better now, and while I have no illusions that this route will be easy, I have a strong feeling that everything will turn out for the better in the end. If I apply the same self accountability to this next five-year chapter as I have with training for races and blogging, I know that I will accomplish what I am setting out to do.

And now I am going to awkwardly segue out of our heart to heart and on to a more lighthearted discussion of this soup recipe. 😉

Roasted Cauliflower, Fennel, and Apple Soup?

I may have taken a winding and unconventional path to where I am today, and that theme actually ties in quite well with this soup recipe. I never actually thought this this roasted cauliflower, apple, and fennel soup would work–it was more culinary experiment than anything else. But in cooking, as in life, it’s often the things that you place low expectations on that turn out the best!

There’s something about roasted vegetables that taste so much better than simply simmered vegetables in a soup. The kiss of oven heat works wonders on cauliflower, fennel, and apple. I think you’re going to fall head over heels for this combo!

Roasted Cauliflower, Fennel, and Apple Soup

Another benefit of roasted vegetable soups? You can completely skip the simmering step! Simply add vegetable broth to the roasted veggies, blend, and then heat on the stovetop. Easy peasy!

Roasted Cauliflower, Apple, and Fennel Soup: Creamy Dairy-Free Deliciousness

Some final thoughts:

-I would recommend pairing this soup a sandwich, such as my Tempeh Reuben Sandwiches with Caramelized Onion and Mushrooms, or a salad, such as my Roasted Delicata Squash, Fig, and Kale Salad. If you take the salad route, add some cooked beans/legumes or baked tofu to boost the protein content of the meal, and pass some bread and butter at the table, too.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon
Roasted Cauliflower, Fennel, and Apple Soup

Roasted Cauliflower, Fennel, and Apple Soup


★★★★★

5 from 1 reviews

  • Author: Allison
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4–6 servings 1x
Print Recipe
Pin Recipe

Description

Roasted cauliflower, fennel, and apple combine into one wickedly delicious autumnal soup! Creamy and comforting without a lick of dairy.


Scale

Ingredients

  • 1 large yellow onion, sliced
  • 4 garlic cloves, peeled and sliced
  • 2 medium fennel bulbs, fronds removed, sliced
  • 2 medium parsnips, chopped into 1-inch half circles
  • 3 celery stalks, roughly chopped
  • 1 large head of cauliflower, chopped into florets
  • 1 medium apple, cored and sliced
  • 2 tbsp extra virgin olive oil
  • 1 tsp fine sea salt
  • Freshly ground black pepper, to taste
  • 1 1/2 tsp dried thyme
  • 1/2 tsp paprika
  • 5–6 cups vegetable broth
  • 1 cup unsweetened non-dairy milk (almond, rice, soy, oat…)

Garnish:

-Extra virgin olive oil

-Fresh dill


Instructions

  1. Preheat oven to 400 degrees F and line two large baking sheets with parchment paper.
  2. In a large bowl, combine all of the vegetables and the apple. Drizzle with the olive oil and add the salt, pepper, thyme, and paprika. Toss to coat.
  3. Divide evenly between the two baking sheets and roast for 25 minutes. Set aside to cool slightly.
  4. You will need to blend this soup in about three batches, so start by placing one third of the roasted vegetables and 1 1/2-2 cups of broth in a blender. Blend until ultra smooth and creamy, then transfer to a large soup pot.
  5. Repeat step 4 with the remaining vegetables and broth, adding 1 cup (250 mL) of unsweetened non-dairy milk in the last batch. Add additional vegetable broth until the soup has reached your desired consistency (I used 5 cups of vegetable broth and 1 cup of almond milk, and found that the soup was just the right thickness).
  6. Warm soup over medium heat until hot. Ladle into bowls and garnish with a drizzle of olive oil and fresh dill, if desired.
  • Category: Soup
  • Cuisine: Vegan

Keywords: roasted cauliflower soup, roasted fennel apple soup, cauliflower soup, roasted fennel

Did you make this recipe?

Tag @upbeet.kitchen on Instagram and hashtag it #upbeetkitchen

If you read this long and rambling post, thank you! And even if you just jumped straight to the recipe, I appreciate all of you for hanging out here and cooking along with me. 🙂

I’ll be back in a few days with a PB and J sandwich cookie recipe that you won’t want to miss!

You might also like

Filed Under: CSA-Inspired, Gluten-Free, Lunch, Recipes, Soups and Stews, Supper, Vegan Tagged With: food, recipe, Recipes, vegan

Subscribe to get recipes straight to your inbox + my free "Power Bowls" e-cookbook!

Previous Post: « Black Bean Sweet Potato Quesadillas
Next Post: Vegan Peanut Butter and Jam Sandwich Cookies »

Reader Interactions

Comments

  1. Rachel

    October 24, 2019 at 8:12 pm

    This is a perfect autumn soup. The combination of apple, fennel and cauliflower was lovely.

    ★★★★★

    Reply
    • Allison

      October 25, 2019 at 2:09 am

      Thank you, Rachel! I’m happy you liked it, and thanks for coming back to comment!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

... And welcome to Up Beet Kitchen, my cozy little corner of the internet where I share naturally delicious recipes made with wholesome, plant-based goodness. I'm so happy you're here!
Read more

Free E-Cookbook!

Free "Power Bowls" E-Book!

Sign up to receive blog updates, and I'll send you my e-cookbook, Power Bowls: 10 Vibrant and Wholesome Recipes to Supercharge Your Diet, and Your Health, for free!  

Thank you!

You have successfully joined our subscriber list.Please check your inbox to confirm and download your e-book.

.

Recent Posts

  • Roasted Root Vegetable Chickpea Bowls with Nutritional Yeast Dressing
  • Vegan White Bean Mac and Cheese with Broccoli and Sun-Dried Tomatoes
  • Almond Milk Honey Latte (Starbucks Copycat Recipe)
  • Vegan Sweet Potato Brownies (Gluten-Free)
  • Easy Vegan Peanut Butter Noodles

Footer

  • Privacy Policy
  • Recipe Index
  • About Up Beet Kitchen

Copyright © 2021 Upbeet Kitchen on the Foodie Pro Theme