Roasted Cauliflower Soup

Pre-heat oven to 420 degrees Fahrenheit. Prep the cauliflower, onions, and potatoes. Add the cauliflower florets to a baking sheet, drizzle 1 tbsp of extra virgin olive oil and sprinkle salt. Bake for 30 minutes.

On medium heat, add the extra virgin olive oil to a pot. After a minute, add the sliced yellow onions. Once the onions are slightly golden, add the potatoes along with 1/4 cup of water to deglaze the pan. Cover and simmer for 10 minutes.

*Optional* In a separate pan, heat up 1 tbsp of vegetable oil. Add the shiitake mushrooms, salt and pepper. Pan fry for about 5 minutes until fully cooked through. Set aside.

When the cauliflower has finished roasting, add it to the pot with the onions and potatoes. Add enough water to cover the vegetables (about 3 cups). Cover and simmer for 10 minutes. After 10 minutes, blend the soup until creamy using a hand blender or stand blender. Add the butter, black pepper, and remaining salt. The butter should melt in a few minutes.

Garnish with shiitake mushrooms and fresh parsley. Enjoy!