CAULIFLOWER AND CARROT SOUP

​SERVING: 4 – 6 PEOPLE                                                                   PREP TIME: 10 MIN
COOK TIME: 1 HOUR
 
Ingredients:
3 - 4 tbsp extra-virgin olive oil
1 medium sweet onion chopped
2 cloves garlic minced
1 large head cauliflower cut into florets
4 large carrots peeled and sliced
1 large Macintosh apple diced
2 tsp sea salt
1/2 tsp ground white pepper
4 cups chicken broth
1 cup grated Parmigiano Reggiano
 
Directions:

1. Pre-heat oven to 350 F.
2. Place the chopped cauliflower, carrots and garlic in a roasting pan. Season with salt and drizzle and toss with olive oil. Place in the oven and cook for 30 min or until golden and tender when pierced with a fork.
3. Heat the olive oil in a large stock pot set over medium heat. Add the onion and cook until caramelized, about 3 min.
4. Add the diced apple and cook until slightly softened and fragrant, about 10 minutes.
5. Add the carrots, cauliflower florets and roasted garlic to the pot and cook together for another 5 minutes.
6. Add the broth and bring to a simmer. Cook for an additional 20 minutes.
7. Reduce to a fine puree with the help of a stick blender or ladle the soup into a blender; process until smooth and creamy and return to stock pot.
8. Add the Parmigiano and stir well.
9. Add additional salt and pepper to taste.
10. Serve with an extra drizzle of olive oil and garnish with some fresh parsley (optional)

 
Buon Appetito!