Ingredients:

• 25 – Cauliflower florets
• 1 cup – Onions (chopped)
• 2 – Carrots (chopped)
• 3 – Garlic Cloves (crushed)
• 2 tbsp – Olive oil
• 1/4 tsp – Pepper powder
• 2.5 tsp – Fresh Thyme
• 2 cups – Vegetable stock
• 1/2 cup – Heavy Cream
• Salt

Method:

1. Preheat the oven to 425 degrees F.
2. Toss cauliflower, carrots, onions and garlic together in a large roasting pan.
3. Drizzle the vegetables with oil, season them with pepper and thyme and toss lightly to coat.
4. Roast the vegetables uncovered for 25-35 minutes, stirring occasionally, until they turn golden brown.
5. Place the roasted vegetables in a large pan with the vegetable stock and simmer for 5 minutes.
6. Add the heavy cream and salt and cook for a few minutes.
7. Puree the soup with a hand blender. Serve hot. Recipe courtesy: Priya Easy N Tasty Recipe

Recipe courtesy of Priya