Categories: Soup

Ingredients

• 1 large head cauliflower, chopped into bite-size florets
• Olive oil cooking spray
• Salt and pepper
• 1 tsp granulated garlic
• 1 tsp granulated onion
• 3 tbsp. olive oil
• 1 onion, chopped
• 1 carrot, peeled and chopped
• 1 large stalk celery with leafy top, chopped
• 4 garlic cloves, chopped
• 2 tsp fresh thyme leaves
• 1/4 to 1/2 tsp white pepper
• 1/8 tsp grated nutmeg
• 1 quart vegetable stock
• 4 oz. cream cheese, cut into 1-inch pieces
• 1/2 to 3/4 cup finely grated Parmigiano-Reggiano

Directions

1. Preheat the oven to 550.

2. Line a small baking sheet with parchment paper or foil. Scatter about a third of the cauliflower on the sheet; spray with cooking spray. Season with salt, pepper and the granulated garlic and granulated onion. Roast until tender and browned in spots, 17-20 minutes.

3. In a large pot, heat the oil over medium-high. Add the chopped onion, carrot, celery, garlic, thyme, white pepper, nutmeg and the remaining cauliflower; season. Cover and cook, stirring often, until the vegetables begin to soften, about 5 minutes. Add the stock. Cover and bring to a boil. Cook until the cauliflower is tender, 12-15 minutes. Add the cream cheese; stir until it melts. Using an immersion blender, puree the stoup. Stir in the Parm. Serve the stoup in bowls and top with the roasted cauliflower.

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