Roasted Cauliflower Soup

1. 1

   Preheat oven and prepare cauliflower.

   • Preheat your oven to 400°F (200°C).
   • Toss the cauliflower florets in a large bowl with 4 tablespoons of olive oil, the pinch of salt, and black pepper.
   • Spread the cauliflower in a single layer on a baking sheet.

   TIPTo reduce potassium, you can blanch the cauliflower florets in boiling water for 5 minutes, then drain well before tossing with oil.
2. 2

   Roast the cauliflower until tender.

   Roast for 20-25 minutes, or until the cauliflower is tender and lightly browned on the edges. Roasting deepens the flavor and adds a natural sweetness.

3. 3

   Sauté the aromatics.

   • While the cauliflower roasts, heat the remaining 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.
   • Add the chopped onion and cook until softened, about 5-7 minutes.
   • Add the minced garlic and thyme sprigs, and cook for another minute until fragrant.

   TIPCook the onions slowly to bring out their sweetness without browning them too much.
4. 4

   Combine and simmer the soup.

   • Add the roasted cauliflower to the pot with the onions and garlic.
   • Pour in the 4 cups of water and bring to a simmer.
   • Reduce the heat to low, cover, and let it gently simmer for 15 minutes to allow the flavors to meld.
5. 5

   Blend the soup until smooth.

   Remove the thyme sprigs. Use an immersion blender to puree the soup directly in the pot until it's completely smooth and creamy. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth.

   TIPIf using a regular blender, be sure to let the soup cool slightly and leave the lid vent open (covered with a towel) to allow steam to escape.
6. 6

   Garnish and serve.

   Stir in the fresh lemon juice. Ladle the soup into bowls, garnish with fresh parsley, and serve warm.

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