Golden Cauliflower Soup With Goat Cheese, Olives, and Tomato

Heat 2 tablespoons of the oil in a large Dutch oven over medium heat; add cauliflower, fennel, potatoes, and onion and cook, stirring constantly, 4 minutes. Cover pot; reduce heat to low and sweat mixture 10 minutes, stirring once. Add broth, 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 an immersion blender (or puree in a blender in 3 batches). Combine olives, tomato, and the remaining 2 teaspoons oil in a small bowl and season with pepper. To serve, ladle soup into bowls and top each with a spoonful of olive mixture. Top with crumbled goat cheese and reserved fennel leaves.