Method

• 01

  Preheat oven to 400°F. Line a baking sheet with parchment paper and put onion, garlic, carrots, celery, and chopped cauliflower onto the pan.

• 02

  Drizzle with olive oil, sprinkle lightly with salt and pepper, toss to coat, then roast for 25-30 minutes, until vegetables are caramelized in spots.

• 03

  Add the whole pan of roasted vegetables to Dutch oven. Add broth and turn heat to medium high until a high simmer is reached.

• 04

  Stir and reduce heat to medium low, cook for 15-20 minutes.

• 05

  Turn off heat and add the heavy cream, nutmeg, and lemon zest.

• 06

  Fit the pan guard onto your KitchenAid® Cordless Hand Blender blending arm, then attach the arm to the motor body.

• 07

  Fully submerge the blending arm into the soup and, with the arm at a slight angle in the soup, press the variable speed controller for 2 seconds.

• 08

  Submerge the blending arm in a different part of the pot and, while holding it at a slight angle, press the variable speed controller for 2 more seconds.

• 09

  Proceed to blend portions of the soup in 2 second intervals until soup is creamy and some cauliflower florets remain for texture if desired.

• 10

  Remove the blender from the soup. Taste for seasoning, adding salt and pepper if desired.

• 11

  Stir in minced parsley and serve hot.