Ingredients
| 1 | medium head of cauliflower, about 8 cups (2 L) | |
| 1 | carrot, coarsley chopped, about 1 cup (250 ml) | |
| 1 tbsp | (15 ml) | butter, melted |
| 1 | onion, chopped | |
| 2 | cloves garlic, minced | |
| 1 tsp | (5 ml) | dried thyme leaves |
| 1 | bay leaf | |
| About 4 cups | (900 ml to 1 L) | no-salt added or regular chicken or vegetable broth |
| 1 tbsp | (15 ml) | grainy Dijon mustard |
| 1 cup | (250 ml) | milk |
| freshly ground pepper | ||
| salt (optional) | ||
| 1/4 cup | (60 ml) | coarsley chopped fresh dill |
| ground sumac or coarsely grated lemon zest (optional) |
Directions
- Preheat oven to 425 F (220 C). Break cauliflower into medium-sized florest. Place on a large baking sheet. Add carrots; drizzle melted butter over vegetables and toss to coat. Roast 20-30 minutes, turning half way, until vegetables are tender. Removed about 1/2 cup (125 ml) florets. Cut into smaller pieces to garnish soup.
- Meanwhile, place onion, garlic, thyme and bay leaf in a large saucepan. Cover with about 1 cup (250 ml) broth. Simmer gently for 5 minutes until onion is tender. Add roasted cauliflower, carrot, remaining broth and Dijon. Simmer gently for 7-10 minutes until vegetables are very tender. Stir in milk. Discard bay leaf.
- Cool soup slightly. Puree in batches until smooth. Return to saucepan. Season with pepper and salt if needed. Garnish with small cauliflower florets, dill and sumac or lemon zest.