Roasted Cauliflower Soup.

Ingredients:

• 1 large head of cauliflower, cut into florets
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cups vegetable broth
• 1 cup unsweetened almond milk (or any other plant-based milk)
• 1 teaspoon thyme (fresh or dried)
• 1 teaspoon rosemary (fresh or dried)
• 1 tablespoon nutritional yeast (optional, for a cheesy flavor)
• Juice of half a lemon
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Roast the Cauliflower:
   • Toss the cauliflower florets with 1 tablespoon of olive oil, salt, and pepper.
   • Spread them on a baking sheet in a single layer.
   • Roast for 25-30 minutes, until the cauliflower is golden brown and tender, flipping halfway through.
3. Prepare the Soup Base:
   • In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat.
   • Add the chopped onion, garlic, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables are softened.
4. Combine and Cook:
   • Add the roasted cauliflower to the pot.
   • Pour in the vegetable broth and bring to a boil.
   • Reduce the heat and let it simmer for 10-15 minutes, allowing the flavors to meld together.
5. Blend the Soup:
   • Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
   • Stir in the almond milk, thyme, rosemary, nutritional yeast (if using), and lemon juice.
   • Adjust the seasoning with more salt and pepper if needed.
6. Serve:
   • Ladle the soup into bowls.
   • Garnish with fresh parsley and a drizzle of olive oil, if desired.