Getting your kids to eat their veggies is a breeze with this smooth and tasty creamy fall soup.

Step 1: Roast Your Cauliflower
1 head cauliflower, cleaned and cut into bite sized pieces
2 Tbsp. Olive Oil
Juice from 1 fresh lemon
3 garlic cloves, minced

Preheat oven to 400 degrees. Wash cauliflower and spread in single layer on parchment paper on baking sheet.

Mix oil, lemon juice, and garlic in a small bowl. Drizzle over cauliflower and bake for 30 minutes until soft.

Step 2: Make Your Soup
2 Tbsp. Olive Oil
3 garlic cloves, minced
1 onion, chopped
Juice from 1 lemon
4 cups chicken broth or stock
Salt and pepper to taste
Croutons, Parmesan Cheese and dried Parsley (optional garnish)

While cauliflower is roasting, sauté onion and garlic in extra virgin olive oil until onion is soft and fragrant. Squeeze in lemon juice. Add roasted cauliflower, and chicken stock. Using an immersion blender, blend until soup is smooth and heated through. Add salt and pepper to taste. Serve garnished with croutons, Parmesan cheese, and dried parsley (optional).