Ingredients

The following ingredients have 4 Servings
  • 14 ounces cauliflower head (small, florets separated)
  • 1/2 teaspoon salt
  • pepper (to taste)
  • 1 tablespoon extra virgin olive oil
  • 1 onion (medium, roughly chopped)
  • 1 celery stalk (roughly chopped)
  • 4 cups vegetable broth
  • 1/2 teaspoon rosemary (fresh, finely chopped)
  • 1/2 cup water (to water it down)

Instruction

  • Preheat oven to 395 degrees F.
  • On a baking pan lined with parchment paper, scatter the cauliflower. Sprinkle with salt & pepper then drizzle with extra virgin olive oil. Bake in the preheated oven for 30 minutes.
  • After 30 minutes, over medium heat, sautè the onions and celery in a saucepan with extra virgin olive oil.
  • Add the roasted cauliflower then toss for about 5 minutes.
  • Add the vegetable broth and rosemary and cook for another 15 minutes.
  • With the immersion blender, blend the soup until smooth and creamy in the saucepan. Season with salt and pepper then cook for 5 more minutes.
  • Serve in mugs then drizzle with extra virgin olive oil before serving.