Roasted cauliflower soup

Cauliflower tends to get overshadowed by its bright-green relative, broccoli. However, being a crucifer like broccoli, cabbage and Brussels sprouts, the under-appreciated cauliflower is chock-full of cancer-fighting phytonutrients and is ultra-versatile in the vegan kitchen. This roasted cauliflower soup is a hearty vegan recipe that can be served as a main dish or side dish, depending on your menu.

Roasted cauliflower soup recipe

Serves 8

Ingredients:

• 5 cups cauliflower florets
• 4 tablespoons olive oil, divided
• Salt and freshly ground black pepper
• 1 cup onion,  finely chopped
• 1 cup carrots, finely chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup chopped roasted red peppers from a jar, drained
• 1 cup frozen peas, thawed
• 1 tablespoon fresh thyme leaves
• 1/4 cup fresh parsley, finely chopped

Directions:

1. Preheat the oven to 425 degrees F.
2. Toss cauliflower with 2 tablespoons of olive oil. Season with salt and pepper.
3. Spread cauliflower on a rimmed baking sheet and roast, turning occasionally, for 20 minutes or until fork tender.
4. Meanwhile, in a large pot over medium heat, warm the remaining oil. Add onion and carrots, and cook, stirring often, until the carrots just start to soften.
5. Add garlic and cook, stirring, for 1 minute.
6. Add broth, roasted pepper, peas, thyme and parsley. Simmer for 5 minutes.
7. Add cauliflower and simmer for 5 more minutes.
8. Use an immersion blender to purée about 1/4 of the cauliflower.
9. Season with salt and pepper. Serve hot.

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