Roasted Potato & Cauliflower Soup
I'm amazed at how simple and how good this soup is. It's only seasoned with a little salt and pepper, but has an amazingly pure flavor to it. It takes about 50 minutes to make, and only five of those minutes are just for you to prep!
Roasted Potato and Cauliflower Soup
- 4 cups potatoes, chopped into large chunks
- 1 head cauliflower, chopped
- 2 cups water
- 2 cups almond milk
- 2-3 green onions, chopped
- salt and pepper to taste
Chop & Preheat
Chop the potatoes and cauliflower into large chunks and preheat your oven to 400 degrees.
Spread the cauliflower out on one silicon baking sheet on a pan, and the potatoes out on another silicon baking sheet on another pan. Bake at 400 degrees for 45 minutes.
Once the potatoes and cauliflower are thoroughly roasted, put half of each into your Vitamix, food processor, or blender, and reserve the other half for later. Add in 2 cups of water and 2 cups of almond milk and blend until smooth.
Mix & Serve
Once the soup is blended, transfer to a large pot and add in the reserved potatoes and cauliflower and mix in so you get a nice chunky and creamy soup. Add chopped green onions to each serving and salt and pepper to taste.