Roasted cauliflower soup

Ingredients

1 chopped cauliflower

3 tablespoons of olive oil

Salt

1 chopped onion

2 garlic cloves, mashed

4 cups of vegetable broth

2 tablespoons of butter

1 tablespoon of lemon juice

 

How to prepare

Grease the cauliflower with oil, sprinkle with salt and place on a baking sheet in the preheated oven for 30 minutes, until cooked and golden.

Cook onions in oil in a pot on the fire until they turn golden, then add garlic and stir for 5 minutes.

Add vegetable broth, then cauliflower. Bring the mixture to a boil, then reduce the heat and cook the mixture, stirring, for 20 minutes.

Puree the mixture in an electric mixer until smooth. Add lemon juice and butter. More salt can be added to enhance the flavor.

Garnish the soup with chopped parsley and serve hot.