The flavours from roasting the cauliflower make this soup stand out from any other cauliflower soup!

Ingredients:

• 1 large cauliflower, cut into bite-sized pieces
• 3 tbsp extra virgin olive oil
• onion, chopped
• 2 garlic cloves, minced
• 1 L (4 cups) vegetable broth 
• 2 tbsp (30 g) unsalted butter 
• 1 tbsp fresh lemon juice
• ¼ tsp ground nutmeg
• salt
• 2 tbsp parsley, chives or green onion, finely chopped

Method:

• Preheat the oven to 215 °C.
• On a baking tray toss the cauliflower with 2 tbsp of olive oil and season it with salt.
• Bake cauliflower for about 25-30 min, tossing it halfway.
• When cauliflower is almost done, over medium heat warm in a soup pot 1 tbsp olive oil.
• Add onion and ¼ tsp salt. Cook about 5-7 min until onion is turning translucent.
• Add garlic. Cook for about 30 sec.
• Add broth and transfer cauliflower to the pot.
• Increase the heat to medium-high to bring mixture to simmer.
• Reduce heat as necessary to maintain a gentle simmer.
• Cook, occasionally stirring for 20 min.
• Once done, let it cool for a few minutes. 
• Blend it with a hand mixer into a creamy soup.
• Add butter and blend until smooth. 
• Add lemon juice and nutmeg and blend it again.
• If necessary, add additional salt to taste.
• Top individual servings with herbs of your choice and freshly squeezed lemon juice.