Garlic Cauliflower Soup (Print Version)

# Ingredients:

01 - 1 medium onion, chopped small.
02 - 1 large head of cauliflower, broken into pieces.
03 - 1 full head of garlic.
04 - 4 cups of veggie stock.
05 - 3 tbs olive oil, split.
06 - 1 cup shredded sharp cheddar.
07 - 1/2 tsp salt, adjust as needed.
08 - Black pepper, as much as you like.
09 - Toppings: green onions.
10 - More cheddar cheese.
11 - Croutons or some toast.

# Instructions:

01 - Set the oven to 400°F. Cover a tray with parchment. Mix cauliflower with some oil. Drizzle garlic with oil, wrap in foil.
02 - Bake for 30-35 mins, turning things over halfway. Let garlic cool once done, and roast until the edges turn golden.
03 - Warm some oil in a big pot. Cook the onion for around 5-8 mins till soft.
04 - Mix the roasted veggies with the broth. Take the roasted garlic, squeeze it in, and blend until it’s totally smooth.
05 - Pour soup back into the pot. Stir in the cheese and simmer 10-15 mins. Top with garnish before serving.

# Notes:

01 - Doesn’t need cream.
02 - Adjust thickness if needed.
03 - Stores nicely in the freezer.
04 - Perfect for cold days.
05 - Creamy texture, no cream.
06 - Great for prepping ahead of time.

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