Roasted Cauliflower soup

Ingredients

• 2 nos. cauliflower florets
• 1 cup chopped white onions
• 3 cloves garlic, crushed
• 2 tsp oil
• 2 tsp pepper
• 2 1/2 teaspoons chopped fresh thyme
• 2 cups veg stock
• 1 2/3 cups heavy cream
• ½ teaspoon salt

Preparation:

Preheat an oven to 425F. Toss cauliflower, onions, and garlic together in a large roasting pan. Drizzle the vegetables with the oil, season them with the pepper and thyme, and toss lightly to coat. Roast the vegetables uncovered for 25-35 minutes, stirring occasionally, until they turn golden brown.

Place the roasted vegetables into a large saucepan with the  stock and bring to a simmer for 5 minutes. Add the heavy cream and salt; heat through. Puree the soup with  blender . Serve hot.