Cauliflower Potato Soup

 

Ingredients

SOUP

• 1 large head of cauliflower
• 1 lb yukon gold potatoes, scrubbed
• 2 medium yellow onions, papery skin removed
• 1-2 tablespoons fresh rosemary leaves
• 2 tablespoons olive oil
• sea salt and ground black pepper, to taste
• 1 tablespoon fresh lemon juice
• 5-6 cups vegetable stock

Instructions

• Preheat the oven to 400°F.
• Remove the core from the cauliflower and chop it into rough florets. Place the florets into a 9 x 13 glass baking dish.
• Chop the potatoes into pieces about half the size of the cauliflower florets and toss them into the baking dish as well.
• Chop the onions into rough 1-2 inch pieces and toss them into the dish. It doesn't matter if the onion layers stick to each other.
• Sprinkle the rosemary leaves over the vegetables in the dish. Liberally salt the vegetables and season with pepper to taste. Add the oil and toss the vegetables until evenly coated with the oil, rosemary, and seasoning.
• Roast vegetables for about an hour, flipping and tossing them here and there with a spatula/spoon to promote even browning. When done, remove from the oven and pour the lemon juice over the hot vegetables (I just drop the lemon half into the warm pan when I'm done so that it can release some oil too). Using your spatula, toss the vegetables with the lemon juice, scraping the browned bits off the bottom.
7. Blend Vegetables with vegetable stock

TO SERVE (OPTIONAL)

• more olive oil
• croutons
• toasted and chopped nuts
• chopped leafy herbs
• balsamic reduction
• squeezes of lemon
• more ground black pepper
https://thefirstmess.com/2013/02/20/vegan-roasted-cauliflower-soup-recipe/#recipe

Lemon Chicken Pasta

 

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• 8 oz angel hair pasta

• 1 lb chicken breasts, pounded to about 1/2-inch thick

•  1/2 teaspoon salt

•  1/2 teaspoon pepper

•  1/2 teaspoon garlic salt

•  1/4 cup flour

• 2 tablespoons butter

•  Lemon Cream Sauce For Chicken

•  4 tablespoons butter

•  3-4 cloves garlic, minced

•  1 cup heavy whipping cream

•  2 tablespoons lemon juice (about 1 lemon)

•  zest of 1 lemon

•  1/2 cup grated parmesan cheese

• Instructions

• Cook pasta according to package directions. Drain and set aside. Season chicken generously on both sides with salt, pepper, and garlic salt. Then dredge chicken in flour until coated on all sides.

• Heat 2 tablespoons butter in a large skillet over medium to medium-high heat. When butter is hot and starts to turn brown, add the chicken and cook on each side, flipping once, until golden brown and chicken is cooked through, about 3-5 minutes per side. Remove the chicken to a plate and cover with foil to keep warm.

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• In the same skillet, add the remaining 4 tablespoons butter. When melted and foamy, add the garlic and stir until fragrant, about 30 seconds. Add the cream and bring to a simmer. Add the lemon juice and zest and whisk to combine. Add the parmesan cheese and whisk until smooth and melted.Plate the pasta and top with chicken and sauce. Garnish with extra parmesan cheese and parsley if desired. Serve and enjoy!!