Roasted Turnip and Cauliflower Soup

Serves: 4-6

This recipe is heavily based on one I found online (linked at the end of this post), I'm re-writing it because I made some pretty heavy changes.  I like cauliflower, but wasn't really sure how good it was going to be as a soup, but wow, it's dreamy, creamy and so full of flavor!  I ate this alone for a light dinner, but it would be great with a side salad or sandwich.  You won't believe how good this soup is!  You must try this!

Ingreadients:

1 large head cauliflower (approx. 2 lbs), cut into bite size pieces.  (Use the small stem parts too!)
2-3 medium turnips, peeled and diced
2 Tbsp. Extra  Virgin Olive Oil
Himalayan Pink Salt
4 slices bacon, cut into bits
1 Tbsp. Extra Virgin Olive Oil
1/2 C. diced sweet yellow onion
1 large carrot, diced
2 celery stalks, dice
4-5 garlic cloves (minced or pressed)
16.9 oz  Kettle and Fire Ginger/Turmeric Bone Broth (you can use plain, but this really ups the  flavor profile)
1 1/2 C. water
1/8 tsp. Ground Cayenne Pepper
Fresh ground Salt and Pepper (to taste)
2 Tbsp. Unsalted Butter
1 Tbsp. fresh lemon juice
Pinch nutmeg
1/2 C. Heavy Cream

Method:

Preheat oven to 425, line a large flat baking sheet with parchment.  Spread Cauliflower and Turnip pieces on pan, drizzle with 2 Tbsp. Olive Oil and sprinkle with salt.  Bake 25-30 minutes, tossing midway through.

While the Cauliflower is roasting, heat a soup pot  with a very light coating of oil, add bacon and cook until crispy.  Remove bacon to a paper towel with slotted spoon, reserve for later.  Add  1 Tbsp. Olive oil to the pot with the bacon grease and stir in Onion, Carrot and Celery, season lightly with salt and pepper.  Sauté until onion is translucent, add minced garlic, sauté 1 minute until fragrant, then add broth and water.  Allow this to simmer until the cauliflower and turnips have finished roasting.

Once the vegetable are finished roasting, add them to the pot of soup, sprinkle with the cayenne pepper, stir.  Season with a little salt and pepper and allow to simmer for 20 minutes.  Remove from heat for 5 mins to cool slightly, then carefully add the soup to your blender or heavy duty food processor, add butter, lemon juice and nutmeg and process until smooth.  I did this in two batches, then mixed them together back in the pot.  Use caution!  Once the soup is creamy and smooth, gently stir in the heavy cream by hand.  Serve with a sprinkling of crumbled cooked bacon on top.  Enjoy! 

Here is the recipe that this was highly inspired by , https://cookieandkate.com/creamy-roasted-cauliflower-soup-recipe/