A simple and delicious soup.
- 1 cauliflower
- 2 cloves garlic, peeled
- 1 tbsp. olive oil
- 1 onion, chopped
- 4 cups vegetable broth
- 1 large potato, peeled a
- salt and pepper, to taste
Preheat oven to 400. Cut the cauliflower into florets and place them into a large baking pan along with garlic and onions. Toss and coat with oil.
Bake for 40 minutes or until tender, stirring once halfway through. Once cooked remove from oven.
Reserve 1/2 cup roasted cauliflower as a garnish.
In a large pot, heat the vegetable broth and add the chopped potato and roasted vegetables. Cook 20 minutes or until potato is cooked through.
Serve as is or puree it, in batches, in the blender until very smooth. Return it to the pot and add salt and pepper to taste.
Garnish with reserved cauliflower and serve.