Roasted Garlic and Cauliflower Soup

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Place the cauliflower florets on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat evenly.

3. 3

   Cut the top off the garlic bulb to expose the cloves. Drizzle with the remaining olive oil and wrap in foil. Place on the baking sheet with the cauliflower.

4. 4

   Roast in the preheated oven for about 25-30 minutes, or until the cauliflower is golden and tender.

5. 5

   While the cauliflower and garlic are roasting, heat the remaining olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.

6. 6

   Add the roasted cauliflower to the pot with the onions.

7. 7

   Squeeze the roasted garlic cloves out of their skins and add to the pot.

8. 8

   Pour in the vegetable broth and add the dried thyme. Bring to a simmer and cook for 15 minutes.

9. 9

   Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender and blend in batches, then return to the pot.

10. 10

    Stir in the almond milk and heat through. Season with additional salt and pepper to taste.

11. 11

    Serve the soup hot, garnished with a drizzle of olive oil or a sprinkle of fresh herbs if desired.