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  • Writer's pictureAlicia Baron

More Pleaze Chef Kyra Bramble’s Fennel Cauliflower Cream Soup

Updated: Feb 1, 2021

Our first guest recipe from one of our favorite collaborators


It is soup season here in Michigan and we have been waiting to try this AMAZING recipe from friend Kyra Bramble of More Pleaze. She is the head chef of this amazing collective of natural foods chefs specializing in plant-based food, including: raw food, ayurvedic cuisine, plant-based paleo, and vegetarian fusion.

Having enjoyed multiple meals made by Kyra and team I jumped at the opportunity to feature her as the first guest on the Loveland Farm Blog. She embodies our vision of helping people find the connection between healthy food and our bodies.

You have to try this recipe is absolutely perfect for the holiday season as it is full flavored hearty flavors perfect for winter! Behold…

Fennel Cauliflower Cream Soup with fennel truffle pesto. This recipe is going to blow your mind


Fennel Cauliflower Soup

  1. 1 medium head of cauliflower

  2. 2 medium fennel bulbs with fronds

  3. 1 large onion

  4. 5 cloves garlic

  5. 2 tablespoons olive oil

  6. 3 cups vegan chicken flavored stock or homemade vegetable broth

  7. 1 cup full fat coconut milk

  8. 1 tablespoon sea salt and pepper to taste

Fennel Frond Truffle Pesto

  1. 3/4 cup fennel fronds

  2. 1/2 cup extra virgin olive oil

  3. 2 tablespoons lemon juice

  4. 1 teaspoon salt

  5. 1/2 teaspoon truffle oil


1. Prep your cauliflower. Remove the outer leaves, and then separate it into four sections. Separate the core from the florets. Roughly chop the florets, and then thinly slice the core. Set aside.

2. Prep your fennel. Cut off the fronds about two inches from the bulb and set aside, reserving for your pesto. Thinly slice the bulb, stem, and any fronds still attached.

3. Prep your onion. Slice in half end to end, remove skin, and then thinly slice.

4. Heat oil in a large stockpot over medium-high heat. Add the onion and fennel and sauté for 5 minutes, until soft and translucent, stirring occasionally. Stir in the garlic and continue to sauté for 1-2 more minutes, until fragrant.

5. Add in the cauliflower, vegetable stock, coconut milk, and half of salt. Stir to combine. The vegetables should just barely be covered with the liquid Continue cooking until the mixture reaches a simmer. Then reduce heat to low and continue simmering for about 20-25 minutes, or until the cauliflower is tender.

6. Make pesto by combining all ingredients in a blender or food processor. Set aside.

7. Using either an immersion blender, or transferring the soup in batches to a traditional blender (be careful not to fill it very full when working with hot soups), puree the soup until smooth. Taste soup and add additional salt until salted to your liking. The amount of salt needed will vary by preference as well as the salt already in your vegetable stock.

8. If soup is too thick add a bit more stock to thin it out.

9. Serve in bowls and garnish with pesto and freshly ground pepper. Reserve extra pesto for later use.Optional: garnish with fennel frond and pan seared cauliflower florets.


Please note: If you live on the West Coast or Hawaii please inquire with More Pleaze for pandemic meal prep, private dinners and when the world goes back to normal large events of any size. They can and will handle with ease and make your meals extra special. As they are looking to expand if you are a chef nationwide, please reach out as well to apply to be a part of this wonderful network!
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