Roasted Cauliflower and Fennel Soup

1 med cauliflower, cut into florets
olive oil
sea salt and pepper
1 fennel bulb, fronds trimmed and discarded, sliced
1/2 c. cashews, soaked for at least a couple of hours over night is best, drained (not compliant, sub with almonds or other nuts)
3 c. veggie broth
olive, coconut or grapeseed oil for sauteing
1 med onion, diced
2 garlic cloves, diced

425.  line a large baking sheet with parchment.
toss cauliflower in olive oil, salt and pepper, do the same with fennel and spread on baking sheet, roast for 10 min.  then turn and roast for another 10 min.  Check the fennel and make sure it's soft and browned.  When ready remove the pan from oven.  and transfer to a bowl. 

with a spatula spread the cauliflower out over the whole pan and roast it for another 5 to 10 min.  until it is also soft and browned. 

While cauliflower is roasting add the nuts and 1 c. of veggie broth to a high speed blender and blend until smooth. 

heat olive oil or veggie broth in a pan and place it over med heat.  when pan is hot add the onion and saute until the pieces are soft and translucent 5 to 7 min.  add the garlic and saute for a few more minutes.  add te remaining 2 c. veggie broth and heat for a couple of minutes. 

Working in batches transfer the contents of the pan, the cauliflower and the fennel to the blender with the nuts.  blend until smooth.  add more veggie broth if needed and add salt and pepper to taste.  serve with reserved cauliflower florets.