- 4
Ingredients
- 6 medium purple potatoes (or potato of choice), chopped
- 1 large head purple (or white) cauliflower, chopped
- 1 large onion, chopped
- 4 cloves garlic, diced
- 3 Tbsp. olive oil, divided
- Salt & pepper
- Fresh thyme
- Fresh rosemary
- 2 shallots, diced
- 1 large leek (white parts only), sliced
- 4 cups broth (beef broth, chicken broth, vegetable broth, etc.)
Preparation
Step 1
PREHEAT oven to 400 degrees.
TOSS potatoes, cauliflower, onion, and garlic with 2 Tbsp. of the olive oil, and top with salt, pepper, and a couple of sprigs of thyme and rosemary.
ROAST for 45 minutes (tossing every 15 minutes) or until vegetables are cooked through.
WHILE your veggies finish roasting, add remaining 1 Tbsp. of olive oil to your soup pot. Add shallots, leeks, and a pinch of salt and sauté for 5-10 minutes until soft.
REMOVE roasted veggies from the oven, discard the herbs, and add all veggies to the soup pot. If you have any crispy/sticky residue on the bottom of your roasting pan, add a little bit of stock to the pan so you can scrape it all off and add it to your pot – this is where the flavor lives!
ADD the rest of the stock to the pot, and bring the pot to a boil.
REDUCE heat and let simmer for about 15-20 minutes.
BLEND the soup with an immersion blender or in batches in a blender or food processor.