Now onto the perfect soup for a quiet and cozy January! This soup is so good for you, tastes like it's bad for you, and is truly easy to make. It makes enough for six, so if you make it on a Sunday, you'll have a few lunches and dinner's solved for the busy work week! It honestly tastes like it has cups of heavy cream (even though it's dairy free), and the salty crispy pancetta helps to make it a perfect lunch or light dinner.
1/4 cup olive oil
2 cups yellow onion (2 medium) chopped
3 cloves garlic, chopped
2 fennel bulbs, 1-inch diced
1 pound parsnips (2 cups), 1-inch diced
2 pounds cauliflower florets
4 cups good low sodium chicken stock
1 cup water
2 teaspoons kosher salt
Sliced Pancetta, 1/2" diced
Smoked Paprika & Freshly Ground Black Pepper
Heat the olive oil in a large heavy bottomed pot, such as a Le Creuset, over medium heat. Add the onions, and allow to cook until translucent for 10 minutes, stirring occasionally. Add the garlic, and let cook for an additional 2 minutes.
Add the diced fennel & parsnips, stir to combine, and cook for 5 more minutes.
Add in the cauliflower, 4 cups of chicken stock, 1 cup of water, 2 teaspoons of pepper, and 2 teaspoons of salt. Stir to combine, then turn up the heat to bring the pot to a boil. Once boiling, reduce to a simmer, cover, and let cook for 30 minutes.
After 30 minutes, remove the lid, and let cook for another 15-20 minutes. During this time, fry your pancetta in a skillet with olive oil until cooked. Let rest on a paper towel until ready to use.
Once the soup is done cooking, puree using your immersion blender, or in batches in your blender until silky smooth! Return to your pot.
When ready to serve, spoon into bowls, crack some fresh black pepper over the top along with a light sprinkle of smoked paprika, and top with some of the crispy pancetta.