Cauliflower Cream Soup

A cool and drizzly day, the perfect time to make a pot of soup!

1 whole cauliflower
1 - 2 tbsps olive oil
1 carrot, shredded
1 stalk of celery, diced
1 small onion, diced
1 small potato, diced
1 head of garlic
1 bay leaf
4 cups beef broth
1 cup milk
1 cup 10% cream
1 tsp salt
a few grinds of black pepper
1 tsp dried thyme
2 tbsps parmesan cheese

Start by roasting the garlic head. Slice a small bit off the top and drizzle olive oil over it. Wrap the whole head in foil and roast in a 400 F oven for 30 minutes. You only need one for this recipe, I made a few extra in this pic.

To cook the cauliflower place it stem side down in a few inches of water. Bring to a boil then simmer for about 20 minutes or until it is tender. Drain. Reserve a few small florets for garnish and roughly chop the rest.

In a large pot heat olive oil and sauté the carrot, celery, onion and potato 5 - 10 minutes.

Add the broth and bay leaf and cook until veggies are tender 15 - 20 minutes.

Remove the bay leaf, add the cauliflower and whirl in a food processor. Add the milk, cream, salt, pepper, thyme and parmesan.

Purée all or use an immersion blender to the consistency you want.

Heat and serve garnished with the reserved florets and sprigs of thyme.

And keep warm : )