Favorite new autumn soup from a kindred farm across the pond……
Roasted Cauliflower & Apple Soup by @beekmanboys1802
1 head cauliflower
2 sweet apples, peeled/cored cut into chunks
1 onion, cut into chunks
1/4 cup sliced fresh ginger
3 garlic cloves
3 tbsp extra virgin olive oil
5 cups chicken stock
Preheat oven to 425F. Cut off and discard bottom of cauliflower. Halve cauliflower lengthwise; then cut crosswise into 1/2 inch thick slices (incl central stalk). Transfer to roasting tin along with apples, onions, ginger, garlic and 1/2 tsp salt. Add oil and toss to coat.
Roast for 40 minutes, tossing the veg occasionally, until the cauliflower is lightly browned and onion is tender.
Working in batches, transfer some of the vegetable mixture and some broth into blender and puree until very smooth. Place puree in saucepan over low heat to reheat the puree. Add salt taste. Serve with garnish of nutmeg.