Ingredients
- ¼ cup (54g) olive oil
- 1 medium (110g) white onion, chopped
- 3 (9 g) garlic cloves, peeled
- 1 large (72g) carrot, cut into 2” pieces
- 2 (80g) celery stalks, cut into 2” pieces
- 3 pounds (600g) cauliflower, broken into florets
- 4-5 cups (32-48 oz.) broth of choice
- ½ tsp. lemon zest
- ⅛ tsp. nutmeg
- ½ cup (120 mL) heavy cream, optional
- ¼ cup (15g) packed fresh Italian parsley, minced, to serve
Method
- Preheat oven to 400°F. Line a baking sheet with parchment paper and put onion, garlic, carrots, celery, and chopped cauliflower onto the pan.
- Drizzle with olive oil, sprinkle lightly with salt and pepper, toss to coat, then roast for 25-30 minutes, until vegetables are caramelized in spots.
- Add the whole pan of roasted vegetables to Dutch oven. Add broth and turn heat to medium high until a high simmer is reached.
- Stir and reduce heat to medium low, cook for 15-20 minutes.
- Turn off heat and add the heavy cream, nutmeg, and lemon zest.
- Fit the pan guard onto your KitchenAid® Cordless Hand Blender blending arm, then attach the arm to the motor body.
- Fully submerge the blending arm into the soup and, with the arm at a slight angle in the soup, press the variable speed controller for 2 seconds.
- Submerge the blending arm in a different part of the pot and, while holding it at a slight angle, press the variable speed controller for 2 more seconds.
- Proceed to blend portions of the soup in 2 second intervals until soup is creamy and some cauliflower florets remain for texture if desired.
- Remove the blender from the soup. Taste for seasoning, adding salt and pepper if desired.
- Stir in minced parsley and serve hot.