Roasted cauliflower, fennel, and apple combine into one wickedly delicious autumnal soup! Creamy and comforting without a lick of dairy.
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:4-6 servings 1x
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…)
-Extra virgin olive oil
Preheat oven to 400 degrees F and line two large baking sheets with parchment paper.
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.
Divide evenly between the two baking sheets and roast for 25 minutes. Set aside to cool slightly.
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.
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).
Warm soup over medium heat until hot. Ladle into bowls and garnish with a drizzle of olive oil and fresh dill, if desired.