Cauliflower Soup

I love cauliflower soup. I made this soup from local grown cauliflower from McMahan’s Natural Garden Farm, fresh spring garlic grown by a wonderful friend, and topped with my own microgreens. The ingredient list is short and you can add herbs or other flavors ( did someone say bacon topping?) as you would like. Most of the ingredients are available fresh at my local market.

INGREDIENTS

1. Roughly chop the cauliflower into chunks and toss with olive oil. Roast in the oven at 400 until the tops are crispy. Alternatively you can roast them in an air frier, which is what I usually do on the roast setting for 10 min.
2. While the cauliflower is roasting roughly chop the onion and garlic. Sauté in butter until onions are translucent
3. Add herbs to onion mixture until fragrant and add broth slowly while scraping all the caramelized yumm off the bottom of the pot.
4. When the cauliflower is finished add to the soup pot and begin to blend with an immersion blender. If you don’t have one you can blend in a blender in small batches being careful to burp your blender so the steam doesn’t cause the top to pop off.
5. Salt and pepper to taste.
6. Ladle into bowls and top with microgreens and parsley.