Making Roasted Fennel and Cauliflower Soup is simple if you follow these steps:

1. Preheat Oven: Start by preheating your oven to 400°F (200°C).
2. Prepare Vegetables: Toss the cauliflower florets and sliced fennel with olive oil, thyme, salt, and pepper on a baking sheet.
3. Roast: Spread the vegetables out evenly and roast them in the preheated oven for about 25-30 minutes, or until they are tender and slightly caramelized.
4. Sauté Onions and Garlic: In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and cook until translucent. Stir in the minced garlic and cook for another minute until fragrant.
5. Combine with Broth: Once the roasted vegetables are ready, add them to the pot along with the vegetable broth. Bring the mixture to a boil, then lower the heat and let it simmer for 10 minutes.
6. Blend: Using an immersion blender, puree the soup until it reaches a smooth consistency. Alternatively, you can carefully transfer the soup to a traditional blender.
7. Add Coconut Milk: Stir in the coconut milk or heavy cream to give the soup its creamy texture.
8. Season: Taste and adjust the seasoning with salt and pepper as needed.
9. Serve: Ladle the soup into bowls and garnish with fresh parsley if desired.

By following these simple, clear directions, you’ll have a delectable soup that feels upscale but requires minimal effort.