Roasted Cauliflower Soup

  • 1 head of cauliflower

  • 2 tbs vegetable oil

  • ½ yellow onion, diced

  • 2 ½ cups vegetable broth

  • ½ cup shredded parm cheese/vegan parm (optional)

  • 2 cloves garlic, minced

  • 1 tbs salt

  • 1 tsp black pepper

  • ¼ cup parsley, chopped

  • 1 tbs butter/earth balance (vegan)

  1. Preheat oven to 425F.

  2. Wash and cut cauliflower into bite sized florets.

  3. Coat the florets in 1 tbs oil and spread on a baking sheet, leaving space between pieces.

  4. Bake for 25 minutes.

  5. Meanwhile, add 1 tbs to a large skillet and head on medium heat.

  6. Add onion and cook for 5 minutes, stirring.

  7. Add garlic and spices and stir.

  8. Now, add in vegetable broth and bring to a boil.

  9. Once the broth starts boiling, turn down to low, to a simmer.

  10. Add in cauliflower florets and simmer for 20 minutes.

  11. Transfer mixture to a blender and blend until smooth and creamy.

    1. (Blend a little bit at a time, to the consistency that you like).

  12. Pour back in the skillet and head on low. Add in butter and cheese.

  13. Stir until melted. Top with parsley.