Roasted Cauliflower Soup

Ingredients

• 1 head cauliflower, cut into florets
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/4 teaspoon smoked paprika
• 1/4 cup heavy cream (optional)
• Fresh parsley, chopped (optional)

Directions

1. Preheat oven to 400°F (200°C).
2. Place cauliflower florets on a baking sheet and drizzle with olive oil. Toss to coat.
3. Roast in the preheated oven for 25-30 minutes or until cauliflower is golden brown.
4. In a large pot, heat olive oil over medium heat. Add onion and garlic and sauté for about 3 minutes or until softened.
5. Add roasted cauliflower and broth. Season with salt, pepper, thyme, oregano, and smoked paprika.
6. Bring to a boil, reduce heat, and simmer for 10-15 minutes.
7. Using an immersion blender, blend soup until smooth.
8. Stir in heavy cream (optional) and adjust seasoning to taste.
9. Serve hot with a sprinkle of fresh parsley (optional).

Interesting Facts

• Cauliflower is a member of the cruciferous vegetable family, which includes broccoli, Brussels sprouts, and kale.
• Roasting cauliflower enhances its natural sweetness.
• This soup is vegan if made without heavy cream.