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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