Roasted Cauliflower and Apple Soup

I feel like I've become some crazy soup lady lately since I've been making soups all the time. But can you blame me? They're flavorful, perfect for chilly weather, and they're easy to make. Even this recipe, which requires the extra step of roasting was easy. 

I found the recipe online here.

Roasted Cauliflower and Apple Soup

Ingredients:

1 head cauliflower (about 2 pounds)

2 sweet apples, such as Crispins or Northern Spy (3/4 pounds total), peeled and cut into 1-inch chunks

1 onion, cut into 8 chunks

1/4 cup fresh ginger, sliced

3 garlic cloves, peeled

Salt

3 tablespoons extra-virgin olive oil

5 cups chicken stock or vegetable broth

Grated nutmeg, for garnish

1. Preheat the oven to 425°F.
2. Cut off and discard the very tough bottom of the cauliflower. Halve the cauliflower lengthwise; then cut crosswise into 1/2-inch-thick slices, including the central stalk. Transfer to a roasting pan along with the apples, onion, ginger, garlic and a 1/2 teaspoon of salt. Add the oil and toss to coat.
3. Roast for 40 minutes, tossing the vegetables occasionally, until the cauliflower is lightly browned and the onion is tender.
4. Working in batches, transfer some of the vegetable mixture and some of the broth to a blender (don’t fill more than half full for each batch). Puree until very smooth, about 3-4 minutes. As you work, transfer the puree to a saucepan.
5. Place the saucepan over low heat to reheat the puree. Add salt to taste. Serve garnished with a grating of nutmeg.

Here they are, just freshly laid out in the oven to roast. We did do a double batch for this recipe because we wanted some left over. (We love soup, ok?) That's why it's overflowing with vegetables.

Here they are, all cooked and waited to be BLENDED INTO OBLIVION.

And there's the finished product. It's an incredibly filling soup. It's creamy and satisfying. In this recipe, we used Jonagold apples because they're downright fantastic. I'd suggest maybe adding one or two more if you want a stronger apple taste. 

I think this is another recipe to add to the collection of things I would never have imagined my adult-self liking when I was a kid.