Creamy Roasted Cauliflower Soup

 

1 large cauliflower, cut into florets

3 tablespoons (45ml) olive oil

1 red onion, chopped

2 garlic cloves, chopped

4 cups (960ml) vegetable broth

2 tablespoons(30g) butter

1-2 tablespoons (15-30ml) fresh lemon juice

pinch of nutmeg

salt and pepper to taste

chives, parsley or green onions for garnish

1. toss cauliflower florets in olive oil. Transfer to a lined baking tray, sprinkle with salt, and bake at 425°F (220°C) for 30 minutes

2. cook onion in olive oil until translucent. Add garlic and sauté

3. add broth, bring to a boil and transfer roasted cauliflower to saucepan. Simmer for 25 minutes

4. pour mixture into a blender, add butter and lemon juice

5. when smooth, return to saucepan, add nutmeg and salt and pepper to taste

Serve garnished with a roasted floret and fresh greens of your preference