Roasted Cauliflower Soup

Serves 6-8

2 cauliflower heads

2 yellow onions

3 garlic cloves

1/3 juice of lemon

4-6 c veggie stock (about)

Rosemary

1/2 teaspoon Saffron

Roast veggies in oil, garlic, rosemary at 425 for . Let cool 15min. Put 3/4 veggies (try only keeping cauliflower separate, adding all of the onions into the broth.  The leftover cauliflower is added at the end for texture in the soup) in large pot – add just enough veggie broth for veggies to be covered – on stove with saffron bring to boil for 1 minute, cover pot, turn off heat, let sit for at least 20 min to let flavors sit together.  Blend until smooth in blender or with immersion blender.  Add red of cauliflower for texture in soup.