Potato soup with cauliflower and fennel

Ingredients:

• 4 tbsp. l. olive oil
• 1 cup chopped sweet onion
• 3-4 fresh sprigs of thyme
• 1 bay leaf
• A pinch of cayenne pepper
• 1 and 1/4 cups diced peeled potatoes
• 2 cups chicken broth
• 1.5 cups cauliflower florets
• 1.5 tbsp. chopped fennel
• 0.5 - 1 cup tightly packed fresh parsley + extra for serving

Preparation:

1. In a medium saucepan, heat 2 tablespoons olive oil over medium heat. Add the onion and cook, stirring, until softened, 3-5 minutes. Add the thyme sprigs, bay leaf, cayenne pepper, 1 teaspoon of potato flour, 1/2 teaspoon salt, and some freshly ground black pepper and cook, stirring, until the potatoes are well coated, another 2-3 minutes. Pour in the broth and 1.5 cups water and bring to a boil.
2. Set aside two cauliflower florets (about 2 inches each). Add the fennel and remaining cauliflower to the pot and cook until the vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a gentle simmer. Remove the pot from the heat and let the soup cool for at least 5 minutes. Remove and discard the thyme and bay leaf, and stir in the parsley. Puree the soup thoroughly with an immersion blender until smooth (or in 2-3 batches, filling the blender no more than halfway at a time).
3. Meanwhile, place the remaining 1/4 cup potatoes in a microwave-safe bowl. Cover with plastic wrap and microwave for 4 minutes. Carefully remove the wrap and set the potatoes aside to cool.
4. Slice the reserved cauliflower florets thinly, about 0.3 cm thick. You'll need about 12 pieces. Heat 1 tablespoon of the remaining olive oil in a small skillet over medium heat. Add the cauliflower pieces in a single layer and cook until golden brown on the bottom, about 2 minutes. Flip the cauliflower pieces and cook until golden brown on the other side, another 1-2 minutes.
5. Transfer the cabbage to a plate lined with paper towels to drain off excess fat.
6. Add the remaining 1 tablespoon of olive oil to the same pan. Add the microwaved potatoes and season with salt. Cook, stirring, until golden brown, 8-10 minutes.
7. Serve the soup hot, topped with roasted cauliflower, potatoes, and fresh parsley leaves. Reheat the soup if needed, adjust the consistency with water, and season with salt and pepper to taste.
   
   
   Note
   When blending hot liquid, let it cool for 5 minutes first, then pour it into the blender, filling it only halfway. Leave the lid slightly ajar, draping a kitchen towel over it to prevent splashes. Blend the soup until smooth..