Ingredients

The following ingredients have 5 Servings
  • 1 large head cauliflower (washed and cut into florets)
  • 2 tablespoons olive oil
  • Pinch of salt
  • 2 tablespoons butter (vegan/paleo: use olive oil)
  • 1 medium yellow onion (chopped)
  • 2 cloves garlic (minced)
  • 2 medium carrots (chopped)
  • 2 stalks celery (chopped)
  • 1 large red bell pepper (seeds removed and diced)
  • 3 cups chicken broth (vegetarian/vegan: use vegetable broth)
  • 1 teaspoon chopped fresh thyme
  • 1 small bay leaf
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt plus more to taste
  • 1 cup heavy cream (vegan/paleo: use cashew milk)
  • 2 tablespoons chopped fresh parsley

Instruction

  • Preheat the oven to 400 degrees F.
  • Place the cauliflower florets onto a lined baking sheet and drizzle with the olive oil and a pinch of salt. Roast for 20-25 minutes until nicely browned, turning with a spatula after 15 minutes.
  • Heat the butter in a stock pot over medium-high heat and cook the onion until soft and translucent, 5-7 minutes. Add the remaining vegetables and cook for another 5-7 minutes until softened. Add the roasted cauliflower, stock, thyme, bay leaf, salt and pepper and bring to a boil. Reduce the heat to medium-low, cover and simmer for 25 minutes.
  • Use a blender stick (or conventional blender) to puree the soup however smooth or chunky you prefer it.
  • Add the cream and parsley and heat through. Add salt and pepper to taste.
  • Serve hot with a salad and/or some crusty bread.
  • Simmer on medium-low for 25 minutes. Stir in cream and parsley and heat through. Add salt to taste.