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Heat 2 tbsp of the oil in a large Dutch oven over medium heat; add cauliflower, fennel, potatoes, cumin, and onion and cook, stirring constantly, 4 minutes. Cover pot; reduce heat to low and sweat mixture 10 minutes, stirring once. Add chicken stock, water, salt, bay leaf, and saffron; bring to a boil, reduce heat to low, cover pot, and simmer 25 minutes, stirring several times, or until vegetables are very tender. Uncover; remove from heat and puree soup directly in the pot using and immersion blender or in a blender in 3 batches. Top with crumbled goat cheese or reserved fennel leaves.
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups