Vegan Crema de Coliflor e Hinojo

This vegan soup with cauliflower and fennel is creamy and full of flavor. Its great for a warm meal on a cold day.

Ingredients:

• 1 medium cauliflower, chopped
• 1 large fennel bulb, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup coconut milk
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

In a large pot, heat olive oil over medium heat

Add chopped onion and garlic, saut until softened

Add chopped cauliflower and fennel, saut for another 5 minutes

Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 20 minutes or until vegetables are tender

Using an immersion blender, blend the soup until smooth

Stir in coconut milk, season with salt and pepper to taste

Simmer for another 5 minutes

Serve hot, garnished with fresh parsley

Enjoy