“Light & Creamy Cauliflower Soup: A Healthy, Easy Recipe for Weight Loss”

Prepare the Roasted Cauliflower:
Preheat your oven to 400°F (200°C). Toss the extra chopped cauliflower with a drizzle of olive oil and season with a pinch of salt. Spread it out on a baking sheet and roast for 20–25 minutes, or until golden and tender. This will add a delicious depth of flavor to the soup.

Cook the Vegetables:
In a large pot, add the chopped onion, carrots, and potatoes. Pour in the milk and bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat and simmer for about 10–12 minutes, or until the vegetables are tender.

Blend the Soup:
Once the vegetables are cooked, add the roasted cauliflower to the pot. Use an immersion blender to blend everything into a smooth, creamy consistency. Alternatively, you can transfer the soup in batches to a regular blender. Adjust the consistency with more milk if needed.

Season and Serve:
Taste the soup and add salt as needed. Serve hot, and enjoy this creamy, healthy delight!

Serving and Storage Tips:

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