Serves: 4
Total Calories: 44

1 large cauliflower cut into small florets
1 onion diced
1 small celery root, peeled and diced
1 small turnips peeled and diced
1 stalk celery diced
1 shallot diced
1 clove garlic chopped
1/4 teaspoon red pepper flake (optional)
5 cups Vegetable Broth
1 cup unsweetened soy milk
ground nutmeg for garnish

Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.

Put 1/2 cup of the cauliflower florets on the lined baking sheet and roast for 40 to 45 minutes, until lightly browned.

Put the remaining cauliflower and the onion, celery root, turnip, celery, shallot, garlic, red pepper flakes, and 1/4 cup of the broth in a large pot over medium-low heat. Cook, stirring occasionally, for 10 minutes. Do not allow the bottom of the pot to brown. Stir in the remaining 43/4 cups of broth and the soymilk. Increase the heat to medium-high and bring to a simmer. Decrease the heat to medium and cook, stirring occasionally, for 15 minutes. Transfer to a blender and process on high speed until smooth. You may need to process the soup in batches depending on the size of your blender. Serve hot, garnished with the roasted cauliflower and nutmeg.

Stored in a sealed container in the refrigerator, Creamy Cauliflower Soup will keep for 3 days. Reheat and garnish just before serving.

Note: Choose firm, white cauliflower, without any brown spots or yellow leaves.

Nutritional Facts:

Serves: 4
Total Calories: 44
Calories from Fat: 1

More Recipes from the Bravo Cookbook:
Cream of Asparagus Soup
Creamy Cauliflower Soup
Creamy Sunchoke Soup with Watercress
Kabocha Squash and Yellow Curry Soup
Potato Leek Soup
Mucha Onion Soup
Tortilla Soup
Yellow Corn Chowder
Wild Mushroom Soup
Sea Vegetable and Baked Rice Soup