Ingredients

• 25 - Cauliflower florets
• 1 cup - Onions (chopped)
• 2 - Carrots (chopped)
• 3 - Garlic cloves (crushed)
• 2 tbsp - Olive oil
• 1/4 tsp - Pepper powder
• 2.5 tsp - Fresh thyme
• 2 cups - Vegetable stock
• 1/2 cup - Heavy cream
• Salt

How to Make Roasted Cauliflower Soup

• Preheat the oven to 425 degrees F.
• Toss cauliflower, carrots, onions and garlic together in a large roasting pan.
• Drizzle the vegetables with oil, season them with pepper and thyme and toss lightly to coat.
• Roast the vegetables uncovered for 25-35 minutes, stirring occasionally, until they turn golden brown.
• Place the roasted vegetables in a large pan with the vegetable stock and simmer for 5 minutes.
• Add the heavy cream and salt and cook for a few minutes.
• Puree the soup with a hand blender. Serve hot. Recipe courtesy: Priya Easy N Tasty Recipe