Creamy, Velvety (Dairy-Free!) Cauliflower & Fennel Soup
This cauliflower soup is everything I want in a cozy bowl: creamy, hearty, and full of flavor. Coconut milk and white beans give it luscious body, while fennel and garlic add depth. Finish with Italian sausage for richness or keep it vegetarian—it’s delicious either way. Gluten-free and dairy-free.
Servings: 8 servings
Calories: 311kcal
Ingredients
- ½ lb spicy Italian sausage, casing removed
- 2 medium fennel, finely chopped
- 1 large sweet onion, finely chopped
- 4 cloves garlic, finely chopped
- ½ head cauliflower, cut into small pieces, similar size to the onion and fennel, about 2 cups
- 2 tsp Kosher salt, divided
- 1 can white beans, including liquid, plus 1 additional can if serving vegetarian
- 1 can coconut milk
- 3 cups low-sodium chicken stock
- 2 tsp fresh rosemary, finely chopped
- 1 tsp curry powder
- chives
- freshly ground black pepper
- high-quality extra virgin olive oil
- flaky sea salt
Instructions
- Brown the sausage. Heat 2 Tbsp extra virgin olive oil over medium-high heat in a large Dutch oven or soup pot. When hot, add sausage, breaking up with the back of a wooden spoon. Cook about 5-7 minutes, until cooked through and crispy on all sides. Use a slotted spoon to transfer sausage to a paper towel lined bowl, then drain off all but 2 Tbsp of drippings. If pan doesn't have enough grease, add 2 Tbsp olive oil.
- Sauté the vegetables. Add chopped onion, fennel, and cauliflower, then cook for 8-10 minutes, stirring occasionally, until veggies start to brown. Add 4 cloves finely chopped garlic, then cook for 1 minute more. Season with 1 ½ tsp Kosher salt and ½ tsp black pepper.
- Add remaining ingredients. Pour in 1 can of white beans, 1 can of coconut milk, 3 cups of chicken stock, and 2 tsp chopped fresh rosemary.
- Simmer. Bring the soup to a boil, then reduce heat to a simmer. Cover, then cook for 30-40 minutes.
- Blend the soup. Use a blender or immersion blender to carefully purée the soup until very smooth. Stir in 1 tsp curry powder, mixing well to combine.
- Serve immediately. Spoon the cauliflower and white bean soup into bowls, then top each with a bit of reserved crispy sausage (if using), a drizzle of high quality extra virgin olive oil, and finely chopped chives. Finish with a sprinkle of flaky sea salt and freshly cracked black pepper. Serve immediately.
- If keeping vegetarian: serve soup with additional can of drained, rinsed white beans, then finish with garnishes as described above.
Nutrition
Calories: 311kcal | Carbohydrates: 22g | Protein: 12g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 24mg | Sodium: 970mg | Potassium: 856mg | Fiber: 5g | Sugar: 4g | Vitamin A: 85IU | Vitamin C: 28mg | Calcium: 94mg | Iron: 4mg
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