Roasted Cauliflower Soup

TOTAL PREPARATION TIME: 35 minutes
SERVINGS: 4-6
COURSE: Lunch/Dinner

INGREDIENTS

• 1 Large cauliflower cut into florets
• 3 Tablespoons olive oil
• 4 Sprigs of thyme
• 1 Onion, finely chopped
• 1 Stalk celery, finely chopped
• 2 Cloves garlic, crushed
• 4 Cups of vegetable or chicken stock
• 1/2 Cup liquid cream
• Salt and pepper to taste
• Finely chopped parsley

PREPARATION

1. Heat oven to 425°F (220°C). Toss cauliflower florets in a roasting pan with 1 tablespoon of olive oil and thyme. Roast for 15 minutes or until golden brown and tender. Discard the thyme.
2. In a saucepan, add 2 tablespoons of oil along with the onion and celery, and fry over medium heat for 5 minutes or until softened.
3. Add the garlic and cook for 1 minute. Add the cauliflower, reserving some to cover the soup later. Add the broth to the pot and bring to a simmer. Cook for 10 minutes.
4. Blend the soup with a hand blender until smooth. Add the cream and season to taste. Add more stock if you like your soup a little thinner.
5. Serve the soup and add the parsley, the reserved cauliflower, and an extra drizzle of olive oil. Enjoy.

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