Velvety Cauliflower Soup (Print Version)

# Ingredients:

→ Soup Base

01 - 1 medium red onion, diced
02 - 1 large cauliflower head (about 2 pounds), broken into small florets
03 - 3 tablespoons olive oil (extra virgin), split into portions
04 - 2 garlic cloves, minced or crushed
05 - 4 cups (32 ounces) veggie stock
06 - A pinch less than ¼ teaspoon ground nutmeg
07 - 2 tablespoons plain butter
08 - 1 tablespoon fresh lemon juice (or extra, based on taste)
09 - Fine salt, to your liking

→ Garnish

10 - 2 tablespoons finely chopped green onions, parsley, or chives

# Instructions:

01 - Set your oven to 425°F to heat up. To make cleanup a breeze, you can line a large baking sheet with parchment paper.
02 - Mix the cauliflower florets with 2 tablespoons of olive oil right on the baking sheet. Spread them out so they aren't stacked up and sprinkle a little salt over them. Roast until they're soft and lightly browned on the edges, flipping halfway through cooking. This should take around 25 to 35 minutes.
03 - As the cauliflower finishes roasting, heat 1 tablespoon of olive oil in a large soup pot on medium heat until it shimmers. Toss in the onion and about ¼ teaspoon of salt. Stir it every now and then, cooking it until it's soft and just starting to look see-through. This should take 5 to 7 minutes.
04 - Toss the minced garlic into the pot and keep stirring for about 30 seconds until you can smell it. Then pour in the veggie stock. Keep 4 of the nicest-looking roasted cauliflower florets for garnishing later. Add the rest of the roasted cauliflower to the pot.
05 - Turn the heat up to medium-high, bringing the mix to a soft boil. Then lower the temperature so it gently simmers. Give it an occasional stir and let it all cook for 20 minutes to let the tastes blend together.
06 - Once the soup's done simmering, take it off the heat and let it cool off for a couple of minutes. Carefully scoop the soup into a blender—it might take a few batches if your blender's small. Don't overfill because hot liquid can spill over. Toss in the butter and blend until smooth. Add the nutmeg and lemon juice, then blend again.
07 - Taste the soup and sprinkle in extra salt if you feel like it's needed (about ¼ to ¾ teaspoon depending on how salty your broth is). A little extra lemon juice can also boost the flavors if needed. Blend it quickly one more time to mix everything together.
08 - Spoon the soup into bowls and add one of the pretty cauliflower florets on top of each. Sprinkle with a bit of parsley, chives, or green onions for freshness. Serve it warm.

# Notes:

01 - You can store the soup in a sealed container in the fridge for up to four days. It'll also last months in the freezer.
02 - For a vegan or dairy-free version, swap out the butter with ¼ cup of soaked cashews. Using a high-speed blender means you don't even need to soak the cashews.
03 - Adding the right amount of salt is essential to bringing out the soup's flavors. After blending, don't hold back on adding more if needed!
04 - This version is inspired by the cookbook 'Love Real Food' by Cookie and Kate.

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