Roasted Cauliflower Soup

Ingredients:

-1-2 heads of cauliflower, chopped

-1 large yellow onion, chopped

-4 tb olive oil

-3 cloves garlic, minced

-2 tb dried thyme

-salt and pepper

-1 32 oz carton chicken or veggie broth

-1 large shallot, minced

-1 cup dry white wine

-1 medium russet potato, chopped

-fresh chives and parmesan cheese for garnish

Directions:

-Preheat oven to 425. Line a large baking sheet with parchment paper.

-In a large bowl, toss cauliflower and chopped onion in 2 tb olive oil, dried thyme, salt and pepper.

-Roast the cauliflower and onion at 425 for 30-40 minutes or until golden brown and tender.

-Meanwhile, heat remaining olive oil in a large soup pot or dutch oven. Saute shallot and garlic until translucent and fragrant. Add in potato. Season with salt and pepper.

-Deglaze the pan with white wine and bring to a boil. Pour in broth and cover, reduce to simmer and let simmer while cauliflower is roasting.

-Once cauliflower is done roasting, add cauliflower and onion to broth and use an immersion blender or blend in batches until creamy and smooth. Top with parmesan and fresh chives and enjoy!