Roasted cauliflower and potato soup
INGREDIENTS
- 2 medium potatoes, peeled and chopped
- 1/2 head of cauliflower, chopped
- 1/2 a garlic bulb
- 1/4 red onion, chopped
- 3 tbsp Zejd extra virgin olive oil
- salt, pepper
- 1 1/2 cups vegetable broth (or more, depending on how runny you want it to be)
- parmesan cheese (optional)
INSTRUCTIONS
- Preheat the oven to 200 C.
- Place the cauliflower, potatoes, onion and garlic on a baking sheet lined with aluminum foil. Drizzle olive oil, salt, and pepper onto the vegetables. Toss to coat.
- Bake the vegetables for 30 minutes or until lightly caramelized then set aside.
- Bring the vegetable broth to a boil in a saucepan.
- Mix the roasted vegetables and vegetable broth in a blender until smooth and creamy, but leaving small chunks throughout.
- Pour into a bowl. Top the soup with a drizzle of olive oil and some grated parmesan cheese as desired. Enjoy warm!
