Categories: Soup
Ingredients
- 1 large head cauliflower, chopped into bite-size florets
- Olive oil cooking spray
- Salt and pepper
- 1 tsp granulated garlic
- 1 tsp granulated onion
- 3 tbsp. olive oil
- 1 onion, chopped
- 1 carrot, peeled and chopped
- 1 large stalk celery with leafy top, chopped
- 4 garlic cloves, chopped
- 2 tsp fresh thyme leaves
- 1/4 to 1/2 tsp white pepper
- 1/8 tsp grated nutmeg
- 1 quart vegetable stock
- 4 oz. cream cheese, cut into 1-inch pieces
- 1/2 to 3/4 cup finely grated Parmigiano-Reggiano
Directions
-
Preheat the oven to 550.
-
Line a small baking sheet with parchment paper or foil. Scatter about a third of the cauliflower on the sheet; spray with cooking spray. Season with salt, pepper and the granulated garlic and granulated onion. Roast until tender and browned in spots, 17-20 minutes.
-
In a large pot, heat the oil over medium-high. Add the chopped onion, carrot, celery, garlic, thyme, white pepper, nutmeg and the remaining cauliflower; season. Cover and cook, stirring often, until the vegetables begin to soften, about 5 minutes. Add the stock. Cover and bring to a boil. Cook until the cauliflower is tender, 12-15 minutes. Add the cream cheese; stir until it melts. Using an immersion blender, puree the stoup. Stir in the Parm. Serve the stoup in bowls and top with the roasted cauliflower.