Creamy Roasted Cauliflower Soup

Ingredients

Directions

1. Preheat oven to 400 degrees
2. Remove florets from the head of cauliflower, discard the tough core
3. Peel and cut the potato into 1.5 inch chunks
4. Toss the cauliflower and potatoes with one tablespoon of extra virgin olive oil and spread out on a cookie sheet
5. Put into the oven for 10-12 minutes or until slightly brown
6. Remove the vegetables from the oven and add to a medium sized pot on medium high heat
7. Add the stock and bring to a boil
8. Cook until the potatoes and cauliflower are tender about 7-10 minutes
9. Use an immersion blender to puree the soup or add in small batches to a blender and puree until the soup is smooth
10. Stir in the nutmeg and pepper