Ingredients

• 1 piece cauliflower
• 1 piece onion
• 3 clove garlic
• 4 tbsp olive oil
• 1000 ml vegetable broth
• 200 ml milk
• 2 tbsp butter
• 1 tsp salt
• 1 tsp black pepper
• 1 bunch fresh parsley

Instructions

1. Prepare cauliflower

   Cut the cauliflower into medium-sized florets, removing thick stems. Preheat oven to 200°C for 5 minutes. Toss florets with 2 tbsp olive oil and season with salt. Roast on high heat for 25-30 minutes until edges are golden brown and tender when pierced. Do not overcrowd the pan or the cauliflower will steam instead of roast.

2. Sauté aromatics

   Finely chop the onion into small pieces and mince the garlic cloves. Heat remaining 2 tbsp olive oil and butter in a large pot over medium heat for 1-2 minutes. Add onion and cook for 6-8 minutes until soft and translucent, stirring occasionally. Do not let the onion brown or it will make the soup bitter.

3. Add garlic

   Add minced garlic to the softened onions and cook over medium heat for 1-2 minutes until fragrant. Stir constantly to prevent burning. The garlic should smell aromatic but not turn brown. Do not cook longer than 2 minutes or the garlic will become bitter.

4. Combine ingredients

   Add the roasted cauliflower florets to the pot with onions and garlic. Pour in the vegetable broth and bring to a boil over high heat for 3-4 minutes. Reduce to medium-low heat and simmer for 15-20 minutes until cauliflower is very tender and easily mashed with a fork. Do not boil vigorously or the liquid will evaporate too quickly.

5. Blend soup

   Remove pot from heat and let cool for 5 minutes for safety. Using an immersion blender, blend the soup on high speed for 2-3 minutes until completely smooth and creamy. Alternatively, blend in batches in a regular blender. The soup should be silky with no lumps. Do not blend while hot or it may splatter dangerously.

6. Finish soup

   Return the blended soup to medium-low heat and stir in milk gradually. Heat for 3-5 minutes until warmed through, stirring constantly. Season with salt and black pepper to taste. The soup should coat the back of a spoon smoothly. Do not boil after adding milk or it may curdle.

7. Serve hot

   Finely chop the fresh parsley leaves. Ladle the hot soup into bowls and garnish with chopped parsley and a drizzle of olive oil. Serve immediately while steaming hot for 1-2 minutes to allow flavors to meld. Do not let the soup sit too long or a skin will form on top.

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