Roasted Cauliflower Potato Soup
The soup uses such simple ingredients, such as cauliflower, potatoes, garlic, and onion, but my favorite is the spices.
Equipment
- 1 Immersion blender
Ingredients
Roasting Cauliflower
- 1 Head Cauliflower
- 2 tsp Garlic I used minced garlic, or 2 fresh garlic cloves roasted with the cauliflower.
- 1/2 tsp Salt
- 2 Tbsp Oil I used avocado oil or use a good olive oil.
- 1/2 tsp Smoked Paprika
Soup
- 1 Onion I used a sweet onion.
- 2 tsp Minced garlic
- 3 Tbsp Oil I used avocado oil or use a good olive oil.
- 3 lbs. Potatoes I used red potatoes.
- 5 or 6 Cup Vegetable Broth Add more broth if you would like a thinner soup.
- 1/4 tsp Ground Rosemary
- 1/2 Cup Unsweetened Plain Almond Milk
- 1/2 tsp Ground Pepper
Instructions
- Preheat the oven to 400° F.
- Prepare a baking sheet with parchment paper.
- Clean and separate a head of fresh cauliflower and place into a medium sized mixing bowl.
- Add oil, smoked paprika, garlic cloves ( if using fresh garlic ), salt, and pepper to the bowl of cauliflower.
- Toss everything together and then spread onto the lined baking sheet.
- Place this into the oven and bake for 15 minutes.
- After 15 minutes, stir, continue to bake for another 15 minutes, then remove from the oven and set aside.
- While the cauliflower is roasting, clean and chop the potatoes and onion into bite sized pieces.
- In a large stock pot over a medium high heat, add oil, onion, garlic, and cook until the onion is tender.
- Next, add the diced potatoes, vegetable broth, ground rosemary, and the plant based milk to the cooked onion.
- Continue by adding the roasted cauliflower, but save out a few of the cauliflower florets to garnish when serving.
- Cook until the potatoes are soft and everything is heated.
- Remove from the heat and puree with a immersion blender.
- Do not worry if you do not puree every little piece.
- Serve with the reserved roasted cauliflower and enjoy.