Ingredients

• 4 tbsp olive oil
• 1 small onion, diced
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• 2 tbsp parsley, finely chopped
• 6 cups vegetable stock
• 1 cauliflower head, broken into florets
• salt and pepper to taste
  
  

Directions

1. Lightly oil a baking sheet or cover with non-stick spray. Preheat oven to 190oC.
2. Place cauliflower florets on prepared baking sheet in a single layer. Drizzle with olive oil (or use oil spritzer/spray) and season with salt and pepper. Gently toss. Roast until cauliflower is tender and golden brown, about 30 minutes.
3. Heat 1 tbsp olive oil on medium heat in a large stockpot or Dutch oven. Add onion, carrots, and celery, and cook until slightly tender (about 6 to 8 minutes), stirring occasionally.
4. Add the cauliflower to the pot, then add the broth. Simmer on low for 30 minutes.
5. Allow to cool before ladling half into blender. Blend till smooth and add back to pot.

This step adds to thicken the soup but keeps the texture of the other half of vegetables.Season with salt and pepper if needed.

6. Serve piping hot and sprinkle with parsley on top.

Optional – experiment with some spices like cumin – cook them off with the onion (step 3)

Optional – if you like a creamy soup, you can add some evaporated milk with the blended vegetables or even some yoghurt after taking off heat