Whipped Roasted Cauliflower and Onion Soup

Days like this past weekend make you want to stay indoors and have soup.  Unfortunately I was under the weather and had to order soup to be delivered, but this is a great alternative to the non-sick people.  This also helps contribute to my new year's resolution of veggie meals! I didn't post a picture here, because let's be real....soup is not really picture friendly! I changed the recipe a bit from Reboot from Joe by adding more broth.  It was a bit too chunky for me and didn't smooth in my vitamix until I added the full 4 cups of stock. Enjoy!

Adapted from: Reboot with Joe

Ingredients:
1 medium head cauliflower
1 medium white onion
1 Tbsp. extra virgin olive oil
1/2 tsp. fresh or dried thyme
1/2 tsp. fresh grated nutmeg
Sea salt and pepper, to taste
4 cups vegetable stock

Directions:

1. Preheat the oven to 450 F.
2. Roughly chop the cauliflower and dice onion into 1 inch/2.5 cm. pieces.
3. Line baking sheet with parchment paper and spread cauliflower and onion evenly. Drizzle with olive oil, thyme, nutmeg and a hefty pinch of salt and pepper and toss everything to coat.
4. Bake for about 35-45 minutes, tossing halfway through, until they are fully roasted and lightly browned on the edges.
5. Allow cauliflower and onions to cool slightly. For chunky soup, reserve 1 cup roasted mixture in separate bowl.
6. When the cauliflower is cool to touch, using a blender, food processor or immersion blender, add cauliflower and onions. Add 1/2 broth and process until smooth. Add additional broth until soup is at desired thickness.
7. Add puree to medium saucepan and warm.
8. Serve warm.