This delicious vegan soup is naturally creamy, slightly sweet and guilt-free!  The cauliflower has a natural creaminess that serves as a great base to the fennel and natural sweetness of the pear and coconut milk.  I have experimented with roasting and sautéing the vegetables, and for this soup, I prefer caramelizing the vegetables in the pot as I can control the caramelization a bit better.   It’s a lovely and healthy way to warm up on a chilly winter evening while not compromising at all on the flavor.  Pair it with a slice of hearty bread and a glass of white wine and Dinner is served!

Serves 4


  • 1 head cauliflower, broken in 1 inch pieces
  • 1 medium fennel bulb, roughly chopped
  • 1 shallot, diced
  • 3 cloves garlic, fine dice
  • 1 large pear, seeded cored, plus diced pear for garnish
  • 3-4 cups vegetable stock
  • 1/4 cup dry white wine
  • 1 cup full fat unsweetened coconut milk
  • 2 teaspoons chopped thyme
  • kosher salt and pepper
  • 2 tablespoons olive oil, more for drizzling
  • 2-3 tablespoons toasted pine nuts, for garnish
  • fennel fronds for garnish


In an large 8 qt heavy bottom stock pot (I love my enamel pot for this), heat olive oil to medium heat.  Add cauliflower, fennel, chopped pear, shallot and garlic and sauté for several minutes until vegetables begin to caramelize and begin to tenderize (about 3-5 minutes).  Season with salt, pepper, thyme and add white wine, allowing it to almost entirely evaporate.  Next add enough vegetable stock to just cover vegetables (start with about 3 cups and reserve the rest if you need to thin soup as it simmers. Bring mixture to a boil, cover and simmer for about 30-40 minutes until vegetables are quite tender and break apart with a fork.  Add coconut milk and stir to combine.  When soup is cool enough to handle, transfer to food processor or blender and purée until very smooth and creamy.  Transfer back to pot, gently reheat and adjust seasonings to taste.  Just before serving, add some fresh, ripe diced pear and garnish with toasted pine nuts and fennel fronds and a drizzle of additional olive oil, as desired. Enjoy immediately!