Cauliflower Soup

Ingredients:

1 head cauliflower

4 tablespoons olive oil

1 onion (diced)
1 carrot(diced)

4 cups stock

1 cup whole milk

Directions:

Cut cauliflower into manageable pieces and cover with olive oil, salt, and pepper. Place in a baking dish with 1 inch of water and roast at 350 for about 30 minutes until tender.

Heat 2 T of olive oil in a pot and add in the onion and carrot. Cook for 15 minutes over medium heat.

Add in the cauliflower and stock. Bring to a boil and then simmer for about 10 minutes.

Puree in a food processor until smooth. Place soup back in the pot, add milk, and simmer for 10 additional minutes.