2 heads of cauliflower, broken into florets
2 Tbl oil
2 Tbl butter
3 carrots, sliced
1 stalk celery, diced
1 large onion
2 cloves garlic, minced
2 large starchy potatoes, chunked
8 cups vegetable stock ( or enough to cover all the vegetables and cauliflower by an inch)
1 cup cream
salt and pepper to taste
Pre-heat your oven to 375. Toss the cauliflower with the oil and season with salt and pepper. Lay them in one layer on a pan and roast until they get slightly caramelized. In a soup pot, heat the butter. Saute the onion, garlic, celery and carrot until the onions are translucent. Add the roasted cauliflower, potatoes, and vegetable stock and season well with salt and pepper. Bring to a boil and let the soup for about 35-40 minutes. Puree the soup with an immersion blender and re-season if necessary. Add the cream while the soup is on a low flame and cook another 5 minutes. Enjoy!
Sorry, soup was all gone before I could get a picture.