Roasted Cauliflower Soup

Instructions:

1. Roast Cauliflower:
   • Preheat oven to 425°F. Line a baking sheet with parchment.
   • Cut cauliflower into florets and place on the baking sheet. Drizzle with oil, add salt and pepper, and toss.
   • Roast for 35 minutes, tossing halfway through. Roughly chop when cooled.
2. Prepare Soup:
   • In a soup pot over medium heat, add oil, onion, garlic, carrot, celery, and a pinch of salt and pepper. Sauté for 5 minutes until veggies soften.
   • Add water, bouillon, nutritional yeast, celery salt, Italian seasoning, dried thyme, salt, and roasted cauliflower. Bring to a boil.
   • Reduce to a simmer, cover, and cook for 10 minutes until veggies are tender.
3. Blend and Finish:
   • Remove 4 cups of soup and puree in a blender. Return to pot.
   • Stir in lemon juice, adjust seasoning, and add more broth if needed.
4. Serve:
   • Enjoy hot, garnished with your choice of fresh herbs. Serve with bread for a complete meal.

Notes:

• Can substitute vegetable broth for water and bouillon.
• Keeps in the fridge for up to 5 days and freezes well.

Nutrition (per serving):

• Calories: 159
• Total Fat: 10.9g
• Sodium: 334.4mg
• Total Carbohydrate: 14.8g
• Sugars: 5.7g
• Protein: 3.9g