Creamy Roasted Potato & Cauliflower Soup

Written By Rachel Brown

Ingredients:

  •  1 head of cauliflower, chopped into bite-size pieces

  • 4 small diced Yukon Gold potatoes (dice and keep skin on)

  • 4 cloves of garlic

  • 1 small diced onion

Directions:

Put all above into a roasting pan. Drizzle with avocado oil, salt and pepper.

Roast at 400 degrees for 40 minutes (flip at 20 minutes).

Blend roasted vegetables until smooth in immersion blender or food processor. Optional: set aside 1-2 cups of roasted vegetables if you want for your finished product.

Place puree into saucer on low and add 3 cups of chicken or vegetable stock, broth, or bouillon mix. Add 1/4 tsp of nutmeg.

Place in bowls (add reserved roasted veggies if desired).

Swirl in pesto, and garnish with chopped cooked bacon pieces and microgreens.

Make it local!

In North Alabama I like to get local produce, eggs and meat products from Howling Fresh Farms and 4G Farms. Both offer CSA options to bring locally growing food straight to your doorstep.


https://soul-grown.com/cold-weather-comfort-creamy-roasted-potato-cauliflower-soup/

https://soul-grown.com/holiday-recipe-craveable-deviled-eggs/

Rachel Brown
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