1large head cauliflowerwashed and cut into florets
2tablespoonsbuttervegan/paleo: use olive oil
1medium yellow onionchopped
1large red bell pepperseeds removed and diced
3cupschicken brothvegetarian/vegan: use vegetable broth
1teaspoonchopped fresh thyme
1small bay leaf
1/8teaspoonfreshly ground black pepper
1/2teaspoonsalt plus more to taste
1cupheavy creamvegan/paleo: use cashew milk
2tablespoonschopped fresh parsley
Preheat the oven to 400 degrees F.
Place the cauliflower florets onto a lined baking sheet and drizzle with the olive oil and a pinch of salt. Roast for 20-25 minutes until nicely browned, turning with a spatula after 15 minutes.
Heat the butter in a stock pot over medium-high heat and cook the onion until soft and translucent, 5-7 minutes. Add the remaining vegetables and cook for another 5-7 minutes until softened. Add the roasted cauliflower, stock, thyme, bay leaf, salt and pepper and bring to a boil. Reduce the heat to medium-low, cover and simmer for 25 minutes.
Use a blender stick (or conventional blender) to puree the soup however smooth or chunky you prefer it.
Add the cream and parsley and heat through. Add salt and pepper to taste.
Serve hot with a salad and/or some crusty bread.
Simmer on medium-low for 25 minutes. Stir in cream and parsley and heat through. Add salt to taste.