Roasted Cauliflower Soup with Balsamic-Glazed Shallots

Ingredients

• 1 handful Parmesan rinds
• 2 cloves garlic peeled
• 1 bay leaf
• 1 head cauliflower roughly chopped
• 4 yukon gold potatoes small, roughly chopped
• 1 yellow onion peeled and cut into eighths, quarter it then cut those in half
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon salt
• 2 tablespoons olive oil or enough to lightly coat the vegetables
• 3 shallots medium, peeled and thinly sliced
• 1 tablespoon balsamic vinegar
• 1 teaspoon olive oil olive
• extra-virgin olive oil
• flaky sea salt
• black pepper

Nutrition

• Calories : 270 calories
• Carbohydrate : 35 grams
• Cholesterol : 5 milligrams
• Fat : 11 grams
• Fiber : 7 grams
• Protein : 11 grams
• SaturatedFat : 2.5 grams
• Sodium : 510 milligrams
• Sugar : 3 grams