I'm absolutely in love with how versatile this recipe is! It makes a great soup and salad combination for lunch, or main dish if paired with something like scallops, bacon, or sausage. You could make this on your meal prep day and portion it out for lunches if you are an avid meal prepper. I don't think it's filling enough alone so definitely plan to eat something with it. Who would complain about a side of bacon for lunch or dinner anyway?
This soup is rich, creamy, and bursting with rustic flavors. It can easily be made vegan by using vegetable stock instead of chicken stock. Either way, you'll taste lots of garlic and a hint of fennel and thyme. The best part is it only takes 30 minutes from start to finish. That's definitely important to me as a full time working mama!
Prep time: 10 minutes | Cook time: 20 minutes | Total: 30 minutes | Serves: 4
- 1 large head of cauliflower, chopped into florets
- 4- 6 large garlic cloves, smashed
- 2 stalks of leek, white and light green parts only
- 2 stalks of fennel, white and light green parts only
- 4 small- medium russet potatoes, cut into quarters
- Drizzle of olive oil
- 1 tsp fresh thyme leaves
- 1 tsp sea salt
- pepper to taste
- 3 cups chicken or vegetable stock
- Preheat oven to 425
- While the oven is preheating, cut the cauliflower into florets. Place on a large rimmed baking sheet. Smash the garlic cloves and add to the cauliflower on the baking sheet.
- Wash and scrub the dirt off the leeks and fennel. Cut the white and light green parts into large chunks. Wash and peel the potatoes then cut into quarters. Place everything on the baking sheet.
- Drizzle EVOO over the ingredients on the baking sheet, then use your hands or a brush to evenly coat everything with oil. Place in the oven to roast for 10 minutes.
- While that is roasting, pour 3 cups of chicken stock into a medium pot over medium low heat.
- After 10 minutes of roasting, remove the baking sheet and carefully dump everything off the sheet into the pot of chicken stock. Turn the heat to medium. Add fresh thyme, salt, and pepper to the pot. Let everything cook for an additional 5-7 minutes or until the veggies are fork-tender.
- Pour all the ingredients from the pot into a vitamix or ninja and blend for 30 seconds or until smooth and creamy.
- Pour the soup into individual bowls and garnish with fresh cracked pepper- enjoy!
- We thought this paired well with garlic + butter seared scallops (recipe coming soon). This would also go great with bacon or sausage.