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

Sign up for our monthly newsletter

 

Recent Recipes articles:

July 13, 2015
Adapted from allrecipes.com
June 24, 2015
April 27, 2015
March 24, 2015
February 24, 2015
January 27, 2015
December 2, 2014

More recent articles:

The FruitGuys third Iron Chef competition a sizzling success
July 29, 2015
Food:
The joy of nut (and seed) butters
July 22, 2015
Save Sonoma County’s special apple, the Gravenstein
July 13, 2015
A good night’s sleep and how to get it
July 13, 2015
July 13, 2015
Creative ways to cut office food waste
July 9, 2015
Like pets, office sweaters (and jackets, shawls, and hand warmers) have a lot to say about their owner.
June 23, 2015
Dynamic warm-ups prepare your body and protect against injury
June 22, 2015
How to manage your sweat this summer
June 16, 2015

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.