Roasted Cauliflower Soup

Preheat oven to 400 F.

Lay cauliflower florets, carrots and celery on a baking sheet. Drizzle them with some olive oil, season with salt and place the pan on the middle rack in the preheated oven. Roast for 30 minutes or until the vegetables are tender.

In a medium pot on medium heat, add enough olive oil to coat bottom. Saute garlic until golden. Add roasted vegetables, 4 – 6 cups* of broth and thyme and bring the mixture to a boil. Turn off heat and using a stick blender, blend carefully to your taste (creamy or chunky). Or puree it in a food processor in batches and add the puree back into the pot. Add salt** and pepper to taste. Serve immediately or it can be frozen.

Notes:
*4 cups of broth made for thick soup, almost the consistency of baby pureed food and I thought this would actually make great baby food.
** Between the salt from roasting and the salt in the canned vegetable broth, I didn’t need additional salt.