Roasted Cauliflower Soup

Warm Comforting soup for a cold cold day!
Rich n luxuriant in taste and so silky in texture…yet made so healthy!
I like to serve it topped with carmalized garlic and mushroom and a light drizzle of Herb oil…Mmmm YUMMMY!

Method:
Cut a fairly big size cauliflower into medium size florets. Spread out on a baking dish, lined with foil. Drizzle some olive oil, sprinkle some thyme/rosemary along with some salt n pepper. Bake in a 425 degree oven till golden.
Meanwhile, heat a tbsp of butter and sauté 3-4 cloves of minced garlic and 1 chopped onion till soft and translucent. Add the roasted cauliflower and about 4-5 cups of vegetable/chicken stock. Simmer for 5 minutes. When slightly cool, blend smooth in a blender. Alternatively you can also use an immersion blender. Strain soup (optional, with Vitamix you really don’t need to!) and return to pan. Add a cup of milk (optional) and bring to a slow simmer. Serve with a garnish of carmalized garlic and mushroom and a drizzle of Herb oil/pesto.