- Preheat the oven to 430°F (220°C).
- Cut the cauliflower into florets and coat in 1 tablespoon of olive oil.
- Put the florets on a pan and evenly sprinkle on salt and smoked paprika. Roast in the oven for 15 minutes until golden.
- Take out a large pot – or saucepan – and put it over medium heat. Pour in a tablespoon of olive oil, and add in the chopped onion and celery. Cook for about 5 minutes until the vegetables are soft.
- Add in the minced garlic and thyme and cook for about 1 minute until fragrant.
- Add the majority of the roasted cauliflower to the pot (save some to top off the soup). Pour in chicken stock and bring to a simmer – cook for 10 minutes.
- Transfer everything to a blender or food processor, and blend until a smooth, creamy consistency forms. Add the heavy cream and blend.
- Pour the soup into bowls and top with grated cheese, roasted cauliflower, and a drizzle of olive oil.
NURITIONS: Amount Per Serving
| Calories | 125kcal |
| Fat | 11g |
| Carbohydrates | 5g |
| Proteins | 4g |
