ROASTED CAULIFLOWER SOUP
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 — 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. Serves 4.