Servings: 4 bowls Time: Prep: 10 minutes, Cook: ~40 minutes

Ingredients

• 1 cauliflower head, chopped
• 4 large garlic cloves
• 1 onion, chopped
• ~2 tbsp olive oil
• 2 cups veggie broth
• 1 can cannellini beans, drained
• 1 tsp Italian seasoning
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/4 tsp red pepper flakes
• 3/4 tsp liquid smoke
• 1 tsp red miso paste
• 2 tsp fresh parsley for garnish

Directions

1. Preheat the oven to 425°.
2. Place the cauliflower and garlic cloves on a baking sheet and coat them with a generous amount of olive oil and some salt. Roast in the oven for 20 to 25 minutes, flipping halfway through.
3. Heat onion and olive oil in a soup pot. When onion is fragrant, add all the other ingredients, including the roasted cauliflower and garlic cloves, but reserve a few cauliflower pieces for garnish.
4. Bring the mixture to a boil, then reduce heat to a simmer for about 15 to 20 minutes.
5. Remove the soup from heat and transfer soup to a blender and blend until smooth.
6. Transfer the soup back to the soup pot and add salt and pepper to taste as needed.
7. Garnish with parsley, a few roasted cauliflower pieces, some olive oil, and serve.