Roasted Cauliflower Soup

Ingredients:

• 1 large head of cauliflower, cut into florets
• 1 medium red onion, chopped
• 2 cloves of garlic, minced
• 3 Tablespoons of olive oil
• 4 cups of vegetable broth
• 1 Tablespoon lemon juice
• 2 Tablespoons unsalted butter
• 1/4 teaspoon ground nutmeg
• Green onions, chopped for garnish
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 425 F and line a baking sheet with parchment paper.
2. On a baking sheet, mix the cauliflower florets with the olive oil and add onto the lined baking sheet spread out evenly.
3. Bake the cauliflower for 25-30 minutes until they are golden brown and caramelized, tossing halfway.
4. Once the cauliflower is almost done, in a soup pot, warm the remaining Tablespoon of olive oil over medium heat. Add in the onions and salt, stirring occasionally until the onion is soft and turns translucent about 6 minutes.
5. Add the garlic and cook, stirring constantly for about 30 seconds, then add in the vegetable broth.
6. Add the cauliflower into the soup pot over medium-high heat and bring it to a simmer, then reduce the heat and simmer. Cook for about 20 more minutes.
7. Once the soup is cooked, let it cool down and then add the soup into a blender. Add in the butter and blend until the soup becomes smooth, then add in the lemon juice, nutmeg and salt.
8. Transfer the soup back into the soup pot if serving immediately.
9. Garnish with green onions and serve, enjoy!