Roasted Cauliflower Soup

3 T olive oil
1 medium onion, thinly sliced

1 head very fresh cauliflower, broken into florets
salt
5 1/2 C water
olive oil
pepper

Heat olive oil over low heat and brown onion for 15 mins.

Add the cauliflower, salt to taste, and 1/2 C water. 

Raise the heat slightly and cover the pot tightly.

Stew cauliflower for 15-18 minutes, or until tender.

Add 4 1/2 C hot water, bring to a low simmer, and cook 20 mins.

Blend with immersion blender.

Let soup thicken for 20 mins, and thin with 1/2 C hot water.
Reheat and serve hot, with drizzled olive oil and pepper.

Serves 8

Emily Singor