Roasted Cauliflower-Potato Soup

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By Delilah’s Farm for The FruitGuys

2 cups cauliflower florets
2 cups potato, scrubbed and cut into 1-inch cubes
1/2 cup onion, in large dice
1/4 cup celery, in large dice
1/4 cup carrot, in large dice
2–4 cloves of garlic (to taste), peeled but left whole
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
2–3 cups vegetable or chicken broth


  • Preheat oven to 425 °F. Toss together the cauliflower, potatoes, onion, celery, carrot, garlic, olive oil, salt, and pepper.
  • Roast on a rimmed baking sheet until lightly caramelized, about 15 minutes.
  • Meanwhile, heat broth in a large saucepan.
  • Add cooked vegetables to broth and simmer for 10 minutes.
  • Blend with a hand blender to desired consistency (I like it with some texture, but if you want a smooth soup you may have to add a bit more broth).

Serves 4. Prep time, 15 minutes; cook time, 30 minutes.


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