Cauliflower Soup with Onion

Preparation Time: 20 minutes
Cooking Time: 35 minutes
Difficulty: 2
Spiciness: 0
Number of Servings: 4

Do not let the long preparation time deter you from trying this excellent soup at least once.

Preheat the oven to 200 degrees Celsius. Clean the cauliflower, wash it, and divide it into smaller florets. Line a baking tray with baking paper. Arrange the cauliflower pieces on the tray. Drizzle them with two tablespoons of olive oil and season with pepper and salt. Place the tray in the preheated oven and bake the cauliflower for about 20 minutes (until the edges turn slightly brown). Stir the cauliflower several times during baking to ensure even roasting.
While the cauliflower is baking, prepare the onion. First, peel it and cut it in half. Then slice it into thin strips. Heat the remaining olive oil in a pan. Add the sliced onion to the hot oil. Lightly salt and pepper it, and fry over medium heat, stirring occasionally, for about 7 minutes or until it becomes translucent and slightly brown. Then reduce the heat and continue frying the onion for another 15 to 20 minutes until it turns nicely brown and caramelizes. Stir the onion frequently during frying.
Transfer about 2/3 of the caramelized onion and all the roasted cauliflower to a large pot. Add the broth and bring the contents to a boil. Then reduce the heat and let it simmer gently for another 3 minutes.
Remove the pot from the heat and blend the vegetables until smooth using an immersion blender. Mix in the mascarpone and mustard. Season the soup with additional pepper and salt if desired. Serve the soup in bowls or deep plates, garnish with the reserved caramelized onion, and enjoy.

You can also mix in some grated horseradish into the soup.