Prep Time: 5 minutes
Cooking Time: 30-40 minutes
Yields: 4 servings
1 tablespoon - olive oil
1 bulb - fennel
2 - carrots, medium
1 head - cauliflower, large
1 tablespoon - coconut liquid aminos
4 cups - vegetable or chicken broth, low sodium
1 can - light coconut milk
parsley, for garnish
pumpkin seeds, for garnish
black pepper, for garnish
Rough chop all vegetables. Heat olive oil in a large soup pot. Add fennel, carrots and cauliflower. Season with coconut aminos. Cook vegetables for 10 minutes or until soft. Add broth and light coconut milk. Bring to a boil. Once boiling, reduce heat to medium and simmer until all vegetables are tender; about 30 minutes. Reduce heat and transfer 1/3 of the soup to a blender to start, slowly adding the rest once the first batch has blended. See blending directions below.
Safety Note: When blending a hot liquid, only fill the blender 1/3 of the way to start. Blend in small batches if needed. Make sure to vent the lid, so the hot air can escape by covering it with a kitchen towel. Start the blender on a low speed and gradually turn it up.
Add the soup to a blender, 1 tablespoon truffle oil (see safety note above) and blend until smooth. Add salt to taste and blend for 2 minutes or until smooth.
Divide into bowls and garnish with chopped parsley, pumpkin seeds, a little extra truffle oil and some black pepper.