Chop the cauliflower into pieces and steam until soft. You want your cauliflower to still have a little bit of firmness to it, so don’t over steam it. Once the cauliflower is done, set aside.

Finely chop the shallots, garlic and fennel. In a large saucepan, heat 1 Tablespoon of truffle oil. Add the chopped shallots, garlic and fennel and sauté until soft.

In a large pot, add the steamed cauliflower, the sautéed vegetables and remaining ingredients. Bring the mixture to a rolling boil for about 5 to 7 minutes. You do not want to over boil your soup. Ensure your soup is at a slow, rolling boil. After 5 to 7 minutes, remove your bay leaves and discard. Move the mixture to a food processor and puree until smooth. Add the pureed soup mixture back to the large pot and continue cooking for about 10 more minutes. You want the soup to be at a low boil as it finishes up cooking. Serve hot and top with fresh ground pepper and a sprinkle of fresh thyme.