Roasted Cauliflower Fennel Soup

Ingredients

• 2 heads cauliflower, cored & cut in florets
• 1 bulb fennel, quartered
• 3 tablespoons olive oil
• 1 shallot, minced
• 2-3 cloves of garlic, minced
• 1 teaspoon fresh thyme
• 1/4 teaspoon white pepper
• 5 cups chicken or vegetable broth + more to thin if needed
• 1/2 cup cream or milk (can substitute non-dairy milk)
• 1 tablespoon butter
• 1/4 cup parmesan, grated
• Salt & pepper to taste

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