Roasted Cauliflower Soup

Prep Time: 15 minutes
Cook Time: 50 minutes
Serves: 4

Creamy and comforting, this soup keeps well in the fridge for up to four days — exactly what I needed with Lee traveling and the slow-healing situation I am in with my hand injury. Cooking every day is time-consuming without grip and strength so this is easy to reheat and tastes even better the day after it is made. The aromatic base is onion, garlic, celery, and carrot with the roasted cauliflower bringing in flavor and texture. To keep it light, I skipped the heavy cream, and the lemon juice adds brightness and balance. If you like a thinner soup, add more broth, about 1/4 cup at a time, until you get it to the consistency you prefer.

Ingredients

• 1 large head cauliflower, cut into florets

• 3 tablespoons extra-virgin olive oil, divided

• fine sea salt

• 1 medium red onion, chopped

• 1 carrot, diced

• 2 celery stalks, chopped

• 2 cloves garlic, minced

• 4 cups (32 ounces) vegetable broth

• 2 tablespoons unsalted butter

• 1 tablespoon fresh lemon juice, more to taste

• ¼ teaspoon ground nutmeg

• fresh flat-leaf parsley or chives, chopped, for garnish

Preparation

1. Preheat oven to 425° degrees F.

2. On a rimmed baking sheet, toss cauliflower with 2 tablespoons olive oil until evenly coated. Sprinkle lightly with salt.

3. Bake cauliflower until tender, about 25 to 35 minutes.

4. When the cauliflower is almost finished, warm the remaining olive oil in a soup pot over medium heat. Add onion, carrot, celery, garlic, and ¼ teaspoon salt and saute, stirring constantly to keep the garlic from scorching, until the onion is softened and turning translucent, about 5 minutes. Add the vegetable broth.

5. Transfer the cauliflower to the pot, reserving a few pieces for garnish. Increase the heat to medium-high and bring to a simmer, then reduce the heat as necessary to maintain a gentle simmer. Cook, stirring occasionally, for 20 minutes.

6. Remove the pot from heat and let it cool slightly. Using an immersion blender, blend until smooth. Add the butter, lemon juice, and nutmeg and blend again. Add additional lemon juice and salt, to taste and blend again.

7. To serve, divide between bowls and top with reserved cauliflower florets and garnish with chopped parsley or chives.

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