Roasted Cauliflower Soup

I had the best roasted cauliflower soup at JCT Kitchen, so when I had some leftovers after making this dish, I knew what I had to do 🙂

Ingredients: serves 4

• 2 cups roasted cauliflower
• 1 cup chicken (or vegetable) stock
• 1/2 cup milk
• 1/4 cup heavy cream
• 1/4 cup shredded parmesan
• 1/2 tablespoon butter
• salt & pepper, to taste

• Warm stock, milk, cream, parmesan, and butter in a pot on the stove.
• Add warmed mixture and roasted cauliflower to a blender, and blend to desired consistency. Season with salt and pepper.
• Pour into a bowl. If desired drizzle with olive oil, fresh cracked pepper, and parmesan.

Leftover soup can be frozen in a freezer bag. To reheat: Simply thaw in the refrigerator, and then warm soup in a pot on the stove. Sprinkle on some chicken (one chicken-less day, I even tried it with sunflower seeds on top…yum!), add a side salad, and BAM! It’s another meal with very minimal prep.