Instructions

1. In a large pot, heat oil over medium heat. Add onion and fennel; sauté 6 minutes until softened.

2. Add cauliflower and broth; bring to a boil. Reduce heat and simmer 20 minutes.

3. Puree until smooth using an immersion blender.

4. Stir in yogurt if desired. Add salt to taste.

5. Serve warm with a drizzle of olive oil on top.