Creamy Cauliflower Fennel Soup with Parmesan Gremolata

Creamy Cauliflower Fennel Soup with Parmesan Gremolata

Ingredients:
2 tablespoons extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
1 head cauliflower, cut into florets (about 6 cups)
1 head fennel, coarsely chopped (about 2 heaping cups)
1 small onion, coarsely chopped (about 1½ cups)
2 garlic cloves, peeled
4 cups (32 ounces) vegetable or chicken broth

Directions:
Kosher salt and freshly ground pepper to taste
Parmesan Gremolata (below)
Preheat the oven to 400°F. Combine the olive oil and lemon juice in a small bowl. Spread
the cauliflower, fennel, onion, and garlic cloves on a baking sheet (or two if needed so
everything is in a single layer). Toss with the oil-lemon mixture and roast for 20 minutes.
After 20 minutes, use a spatula to toss the mixture on the baking sheets and roast it for
another 20 minutes. Meanwhile, pour the broth in the blender pitcher; when the vegetables
are done roasting, scrape all the vegetables on the baking sheets into the blender pitcher as
well. Process on high until smooth, about 2 minutes.
Heat soup on a stove top and add salt and pepper to taste. Sprinkle with Parmesan
Gremolata.
Parmesan Gremolata