Roasted Cauliflower Soup
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Toss the cauliflower florets with olive oil, salt and pepper. Roast for 25 to 30 minutes.
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Saute onion and garlic in olive oil, then add the roasted cauliflower.
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Add the turmeric, cumin and Aleppo pepper or paprika.
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Add the vegetable stock and cook for 15 minutes.
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Using an immersion blender or a regular one, blend the soup until smooth.
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Top with roasted cauliflower and parsley. Enjoy!
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