ROASTED CAULIFLOWER SOUP

Serves: 4

■ 8 cups cauliflower florets

■ 2 tbsp olive oil

■ 1/2 tsp salt

■ 2 tbsp salted butter

■ 1 cup chopped onion

■ 1/2 cup chopped celery

■ 1 cup cubed peeled yellow potatoes

■ 4 cups no-salt-added chicken broth

■ 3 sprigs fresh thyme

■ 1 cup light cream (10%)

■ 2 tbsp fresh lemon juice

■ 1/2 tsp salt

1. Preheat oven to 400 F. 2. Combine cauliflower, oil and 1/2 tsp salt in a bowl; toss until coated.

3. Place cauliflower in a single layer in a parchment paper-lined rimmed baking sheet.

4. Bake until cauliflower is tender and lightly browned, about 20 to 25 minutes.

5. Cool cauliflower in pan on a rack.

6. Melt butter in a Dutch oven over medium heat. Add onion and celery; sauté until softened, about 5 minutes.

7. Add potatoes, broth and thyme; stir to combine. Bring to a boil.

8. Reduce heat and simmer, uncovered, stirring occasionally, until potatoes are tender, about 15 minutes.

9. Add cauliflower and stir to combine; cook, stirring, until cauliflower is heated through. Stir in cream. Remove from heat; remove and discard thyme.

10. Using a hand blender, purée mixture until smooth.

11. Stir in lemon juice and 1/2 tsp salt.