Roasted Cauliflower Soup

ingredients

Cauliflower florets - 2 lbs
White onions - 1 cup, chopped
Garlic - 3 cloves, crushed
Salt- ½ tsp
Olive oil - 2 tablespoons
Ground black pepper - ¼ tsp
Fresh Thyme – 2 ½ tsp, chopped
Chicken stock - 2 cups
Heavy cream - 1 2/3 cups

preparation method

Pre-heat the oven to 425F. In a large roasting pan toss the onions, cauliflower and garlic. Coat the vegetables with oil and season with thyme and pepper and toss to coat. Leave the vegetables uncovered and roast for 25-35 min, till it turns golden brown, while stirring occasionally.
Transfer the roasted vegetables to a large saucepan and add chicken stock. Allow to simmer for about 5 min. add salt and heavy cream to the mix and heat through. In a counter top blender, puree the soup in batches. You can also use an immersion blender for pureeing.