Creamy Roasted Cauliflower Soup with Garlic Parmesan Swirl

Ingredients

• •1 large head of cauliflower, cut into florets
• •1 medium onion, chopped
• •4 cloves garlic, minced
• •2 tablespoons olive oil
• •4 cups vegetable broth
• •1 cup heavy cream
• •1/2 cup grated Parmesan cheese
• •1/2 teaspoon dried thyme
• •1/4 teaspoon ground nutmeg
• •Salt and black pepper to taste
• •1 tablespoon fresh parsley, chopped (for garnish)

Instructions

1. 1

   Preheat the oven to 425°F (220°C).

2. 2

   Spread the cauliflower florets on a baking sheet and drizzle with 1 tablespoon of olive oil. Roast in the oven for 25-30 minutes, or until golden and tender.

3. 3

   In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat.

4. 4

   Add the chopped onion and minced garlic, and sauté for 5-7 minutes until softened.

5. 5

   Add the roasted cauliflower to the pot along with the vegetable broth, dried thyme, and nutmeg. Bring to a boil, then reduce the heat and simmer for 10 minutes.

6. 6

   Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and puree.

7. 7

   Stir in the heavy cream and 1/4 cup of Parmesan cheese. Season with salt and black pepper to taste.

8. 8

   Ladle the soup into bowls and drizzle with the remaining Parmesan cheese as a swirl. Garnish with chopped parsley before serving.