I have come to the conclusion that my favorite way to eat cauliflower is when it’s paired with potatoes. AND when it’s roasted. That explains why I binged on this soup as soon as it was done churning in the blender. Paprika is one spice I haven’t gotten used to cooking with yet, but I have to say, that it gave this soup the most wonderful flavor that really complimented the vegetables extremely well.
1 head cauliflower, chopped into florets
3 small sweet potatoes cubed (about 4 cups)
6 cups vegetable broth
1 cup chopped onion
5 cloves garlic, minced
3 tbsp olive oil
1/2 tsp paprika
1/2 tsp sea salt
1/4 tsp white pepper
Garnish with fresh cilantro
- Preheat oven to 450 degrees
- Toss all ingredients EXCEPT vegetable broth together in a large bowl
- Transfer to a baking sheet and roast at 450 degrees for 15 minutes
- Turn vegetables over and roast for another 10 minutes
- Remove from oven and pour in a large saucepan
- Add vegetable broth and bring to a boil
- Once it comes to a boil, reduce to a simmer and cook for 5 minutes
- Pour soup in a blender in batches and blend until creamy
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looks fabulous! 🙂