Serves 4


1 large fennel bulb, stems and leaves removed, coarsely chopped

1 white onion, chopped

1/2 head cauliflower, chopped

1 Tbsp coconut oil or water to saute

3 cups water

1 cup coconut cream

ground black peppercorns to serve


Saute the fennel and white onion in a large saucepan using coconut oil or water. Once tender and slightly browning, add 3 cups of water and cover and cook for about 30 minutes until the cauliflower is soft.

Remove the ingredients to a blender and puree and then add back to the saucepan. Add the coconut cream and some ground black peppercorns and simmer for 10 minutes while mixing the cream through.


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