Roasted Potato Cauliflower Soup

This soup is like a cozy sweater on a cold winter night. The earthy notes of roasted

cauliflower combine beautifully with the creamy Yukon Gold potatoes, while sweet

carrots and shallots bring warmth to each bite. Each velvety spoonful envelops you

in comfort, making it the perfect soup to savor when the chill sets in.

1(24-oz.) bag frozen cauliflower

2 large Yukon Gold potatoes, diced

2 carrots, sliced

2 shallots, sliced

½ cup olive oil

1 teaspoon salt

½ teaspoon pepper

1 tablespoon onion soup mix

32 oz. vegetable broth

1. Line a sheet pan with parchment paper

2. Toss the veggies with oil and

seasonings to coat.

3. Spread veggies on the sheet pan in a

single layer.

4. Roast at 400°F for 30 minutes, then

at 425°F for 15 minutes.

5. Add roasted veggies to blender

while piping hot and add broth.

6. Blend to a soupy consistency.

7. Transfer to bowls and enjoy!

   
   

Recipe by Yocheved Shvarzblat @tastynsimple

Photo by Sruly Fryde

Featured in the Whisk by Ami Magazine

Ingredients sponsored by Evergreen Kosher