Soup isn't just for cold months!
Creamed Fennel and Cauliflower Soup (Paleo & Vegan)
Full of flavor and a beautiful silky texture, this is a great summer go-to recipe for lunch or as a vegetable side dish or starter at supper. If you enjoy soup in the summer but you don't want to heat up your kitchen, an Instant Pot (electric pressure cooker) is your solution. And an added bonus to include soup more regularly is that research by Penn State University shows that total calorie consumption at lunch is reduced by 20% when the meal includes soup. You can find truffle oil at the Calgary Farmer's Market on Blackfoot Trail SE.
- 1 tablespoon coconut oil or extra virgin olive olive oil
- 1 white onion
- 3 cloves garlic
- 1 large fennel bulb stalks and fronds removed
- 1 pound cauliflower florets
- 1 cup coconut milk or cows milk
- 3 cups broth (bone broth or vegetable broth)
- 2 teaspoons salt
- Truffle oil optional for serving
- Black pepper optional for serving
- Slice the onions, mince the garlic, and chop the fennel. If your cauliflower is not already chopped into florets, do that now. In the bottom of your pressure cooker, heat up the coconut oil. Sauté the onions until translucent. Add the garlic, fennel, and cauliflower. Sauté for 5-10 minutes, until the edges of the vegetables begin to turn golden.
- Pour the broth and coconut milk into the pot. Add salt. Cook on the soup setting for at least 5 minutes.
- Once the pressure cooker is done cooking, release the pressure and remove the lid. Use a standing blender or an immersion blender to puree the soup to a smooth, creamy consistency.
- Scoop into serving bowls and drizzle with truffle oil. Top with freshly cracker pepper, and garnish with a left over fennel frond. Serve hot.