Roasted Cauliflower-Potato Soup

By Delilah’s Farm for The FruitGuys

INGREDIENTS
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

PREPARATION

  • 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.

 

Share this post

Magazine Search

Recent Recipes articles:

February 24, 2015
January 27, 2015
December 2, 2014
October 11, 2014
How to make stone fruit jams and butters
June 25, 2014
Courtesy of Capay Valley
January 29, 2014
Courtesy of Capay Valley
January 29, 2014
Courtesy of Delilah's Farm
January 29, 2014

More recent articles:

One exercise can condition from head to toe
February 25, 2015
Food:
"Please, sir—I want some more!"
February 25, 2015
From bats and bees to soil and hedgerows, The FruitGuys Community Fund Class of 2014 reports on its projects
February 24, 2015
Sitting on the job: a bad idea?
February 24, 2015
What your favorite workplace movie says about your working style
February 24, 2015
Food:
February 24, 2015
2014 GoodWorks annual report
January 27, 2015
Food:
Operating instructions for America's favorite fruit
January 27, 2015

Sign up for the monthly newsletter

 

About Us

The FruitGuys Magazine is your source for workplace culture, trends, and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.