Roasted Cauliflower Soup
Ingredients
- 1 head cauliflower cut into florets
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 400°F (200°C).
- Toss cauliflower florets with olive oil, salt, and pepper.
- Roast cauliflower for 20-25 minutes, or until tender and slightly browned.
- Transfer roasted cauliflower to a pot and add vegetable broth.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Use an immersion blender or regular blender to puree the soup until smooth.
- Serve hot.
