Soups & stews

1. Heat oven to 425 degrees with a rack in middle position.

2. On a foil-lined baking sheet, combine cauliflower, onion, and garlic. Drizzle with olive oil, season with salt and pepper, and toss until evenly coated. Roast until cauliflower is tender and golden, about 25 minutes, stirring halfway through.

3. Remove skins from garlic cloves, then transfer vegetables to a medium saucepan. (If desired, reserve a few pieces of cauliflower for garnish.) Add broth, beans and their liquid, thyme, and nutmeg. Bring to a boil, then reduce heat to medium and simmer, stirring occasionally, 30 minutes.

4. Transfer to a blender along with the lemon juice, nutritional yeast, 1/4 tsp. salt, and 1/2 tsp. pepper. Puree until smooth, adding more broth or water as needed to reach desired consistency.

5. Divide among bowls and top with chopped fresh parsley and a drizzle of olive oil before serving.

Source: Hannaford fresh Magazine, January-February 2023