Winter Root and Fennel Soup with Greens and Caramelized Cauliflower
Serves: 4-6
for the cauliflower
  • 2 tablespoons neutral coconut oil - melted
  • ½ tablespoon Dijon mustard
  • ½ tablespoon maple syrup
  • ½ tablespoon tamari
  • ½ teaspoon sriracha
  • 1 medium cauliflower head - cut into florets
for the soup
  • 1 tablespoon neutral coconut oil
  • 2 teaspoons whole coriander seeds or 1 teaspoon ground coriander
  • 1 large yellow onion - chopped
  • sea salt - to taste
  • 2 small or 1 medium to large celery root - peeled and roughly chopped
  • 1 medium parsnip - peeled and roughly chopped
  • 1 medium to large fennel bulb - roughly chopped, green fronds reserved
  • 3½ - 4 cups purified water
  • 2-3 bay leaves (optional)
  • few large handfuls arugula or spinach leaves
  • freshly ground black pepper - to taste
  • ½ lemon - juice
to roast the cauliflower
  1. Preheat oven to 400° F (200° C).
  2. Combine coconut oil, mustard, maple syrup, tamari and sriracha in a medium bowl and whisk until smooth.
  3. Place cauliflower florets onto a parchment paper-covered baking tray, drizzle with the dressing and toss to coat evenly.
  4. Roast for 30 minutes or until soft and caramelized at the edges, stirring at halftime.
to make soup
  1. While the cauliflower is roasting, warm coconut oil in a medium soup pot over medium heat. Add coriander and toast for 1-2 minutes, until fragrant.
  2. Add onion and a pinch of salt and let onion sweat for a few minutes. Lower the heat to medium low and sauté for 20-30 minutes, stirring frequently, until onion is soft and caramelized.
  3. Add celery root, parsnip, fennel, water, bay leaves, if using, and a few generous pinches of salt to the pot, bring to a boil over medium high heat. Adjust the heat to establish a strong simmer and cook, partially covered, for about 20 minutes, or until vegetables are soft throughout.
  4. Remove and discard bay leaves. Combine soup with half of the roasted cauliflower, arugula/spinach, fennel fronds (reserve a few for garnish) and black pepper in an upright blender and blend until smooth. You may need to do this in batches, depending on the size of your blender. Use caution when blending hot liquids.
  5. Transfer the pureed soup back into the pot, squeeze the lemon juice and mix it in. Taste for salt and pepper and adjust if needed. Distribute between bowls and serve warm, garnished with the rest of the roasted cauliflower florets and fennel fronds.
Recipe by Golubka Kitchen at