Roasted Cauliflower and Garlic Soup

Ok, I have been TERRIBLE about posting new recipes for the last year – new job, bunch of life going on what can I say.  But we are getting into cooking season and this year I am going to be focusing on more healthy recipes. Simply awesome!

So, today was the first really chilly day of the year cold, rainy just kind of nasty.  Can you spell SOUP????  Threw together an amazingly simple cauliflower soup it was awesome, and GARLICKY you might want to cut back on the roasted garlic if you want to talk to anyone for about three days.  If you love garlic then go with it!

This recipe is so simple I used frozen chicken broth that I make from scratch every
year but store bought is fine.

Ingredients:

• 1 head cauliflower, broken up into chunks
• 5 cups chicken broth
• 1 whole head of garlic
• 2 tsp fresh thyme – separated
• Olive oil
• Salt
• Pepper

Instructions:

1. Roasted Veggies
   Place cauliflower on cookie sheet, and coat with extra virgin olive oil.  Sprinkle with salt
   and pepper.
2. Cut top of garlic head off, coat with oil, and place on sheet with cauliflower.
3. Place veggies in oven pre heated to 400 degrees for about 40 minutes
4. After roasted – chop cauliflower fairly fine, and add to stock pot with chicken broth.
   Squeeze garlic cloves out of head, and add to soup.  Add one tsp thyme, one tsp salt,
   and pepper to taste.
5. Simmer for about 20 minutes or so till all is tender.  Add to blender ( or use immersion
   blender) and reduce to thick liquid.  ( if using blender, BE CAREFUL, and only do small
   amounts on very low speed)  Salt to taste, serve with sprinkle of fresh thyme, and
   drizzle of olive oil.

Suggested Pairing:

Warm, crusty sourdough bread served with whipped rosemary and sea salt butter. Perfect for dipping into this rich, velvety soup or a Gruyère and caramelized onion grilled cheese,