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