Preheat the oven to 410°F or 210°C. Line a baking sheet with parchment paper.Rinse the cauliflower, dry it, chop it into chunks, and add it to the baking sheet.Add crushed garlic with the peel, chopped onion, fresh thyme leaves picked off their stem, salt, blackpepper, and olive oil.
Toss the veggies, spread them on the baking tray, and bake for 30 minutes. Discard the garlic peel before blending the veggies.In the meantime, cook the potato. To microwave it, pierce it with a fork and microwave with the skin on, for 5 to 10 minutes. Alternatively, boil it whole with the skin on, for about 30 minutes, until soft throughout.
BLEND
Regular blender/high-speed blenderTo the jug of your blender, add the roasted veggies, 2 cups of vegetablebroth, grated nutmeg, and cooked and peeled potato (or butter).Blend for a couple of minutes until your reach your desired texture. Then, add more vegetable broth to reach your desired consistency.Note: we did this in a large Vitamix blender jug, and it all fit in perfectly; however, if your blender is smaller, you might have to blend the soup in batches.
Immersion blenderTo a dutch oven, add the roasted veggies, 2 cups of vegetablebroth, grated nutmeg, and cooked and peeled potato (or butter).Blend for a couple of minutes until your reach your desired texture. Then, add more vegetable broth to reach your desired consistency.
WARM UP AND SERVE
In a dutch oven or a pot, simmer the soup on medium heat for a couple of minutes to warm it up. Taste and adjust for salt, pepper, and nutmeg before serving it in a bowl.
SERVING SUGGESTIONS
Add roasted chickpeas or air fryer chickpeas on top for extra crunch and protein.
Add homemade croutons or air fryer croutons for extra crunch and flavor.
Sprinkle with parmesan gremolata that you can make mixing parmesan, lemon zest, and parsley.