Cheddar Cauliflower and Roasted Garlic Soup

Ingredients:
1 large head of cauliflower, chopped into florets
1 bulb of garlic (for roasting)
1 tbsp olive oil
1 medium onion, diced
2 medium potatoes, peeled and diced (for creaminess)
4 cups vegetable broth (or chicken broth for a non-vegetarian version)
1 cup unsweetened almond milk (or any milk of choice)
1 1/2 cups sharp cheddar cheese, shredded (plus more for garnish)
1 tsp dried thyme
1/2 tsp ground turmeric (optional, for color)
Salt and pepper to taste
Fresh parsley (optional, for garnish)
Instructions:
1. Roast the garlic:
Preheat your oven to 400°F (200°C).
Slice the top off the bulb of garlic to expose the individual cloves. Drizzle with olive oil and wrap it in aluminum foil.
Roast in the oven for about 30-35 minutes, or until the garlic is soft and golden. Once roasted, let it cool slightly before squeezing the garlic out of the skins.
2. Prepare the soup base:
While the garlic is roasting, heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and sauté for 5-7 minutes until softened and translucent.
Add the chopped cauliflower and diced potatoes to the pot, stirring for a few minutes until they begin to soften.
3. Add the broth:
Pour in the vegetable broth and bring it to a boil. Reduce the heat and simmer for 15-20 minutes, or until the cauliflower and potatoes are tender.
4. Blend the soup:
Once the vegetables are tender, remove the pot from the heat. Squeeze the roasted garlic into the pot and discard the skins.
Use an immersion blender to blend the soup until smooth and creamy. Alternatively, you can transfer the soup in batches to a regular blender (just be careful as it will be hot). If the soup is too thick, you can add a bit more broth or milk to reach your desired consistency.
5. Add the cheese and season:
Once the soup is blended, return it to low heat and stir in the shredded cheddar cheese until melted and smooth. Add the turmeric (if using), dried thyme, and season with salt and pepper to taste.
6. Serve:
Ladle the soup into bowls and garnish with additional shredded cheddar cheese and fresh parsley, if desired. Serve hot with a slice of crusty bread for dipping!