Instructions
The night before, preheat the oven to 450 degrees. Combine the cauliflower, onions, carrots, and oil on a baking sheet. Roast, lightly stirring
two or three times until lightly browned, about 30 minutes. Put vegetables into 5 or 6 quart crockpot. Add parsley sprigs, salt, pepper and pour broth over ingredients. Cover and cook on high for 4 to 5
hours or on low for 8 to 10 hours. When done cooking vegetables should be fork tender. Remove parsley sprigs.
Working in small batches, put soup in blender or processor and puree. Return soup to
crockpot and warm. Top each serving with cheese and garnish with parsley leaves.
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