Recipe of the Week

Recipe of the Week: Roasted Cauliflower and Potato Soup

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Ingredients:

Extra Virgin Olive Oil

1 Chopped Sweet Onion

2 Minced Garlic Cloves

1 Medium Head of Cauliflower

5 Cups Vegetable Broth

1/2 Teaspoon Dried Dill

3 Diced Medium Potatoes

Juice of 1 Lemon

Salt and Pepper

Instructions:

  1. Preheat oven to 400 degrees Fahrenheit. Place Cauliflower florets on a prepared baking sheet. Drizzle with Olive Oil and season with Salt and Pepper.  Roast for 25 minutes.
  2. Heat Olive Oil over medium heat in a large sauce pan and add Onion. Saute for 10 minutes or until Onion is caramelized. Add Garlic and continue to saute until you can smell the Garlic.
  3. Add Vegetable Broth and Dill and bring to a boil. Add Cauliflower and reduce heat to low and allow to simmer for 10 minutes.
  4. Remove from heat. Using a hand blender, blend Cauliflower until it is smooth. Bring soup back to a boil and add Potatoes. Cover and reduce heat to medium low. Cook for 10 minutes or until potatoes are fully cooked.
  5. Squeeze in Lemon Juice and season with Salt and Pepper.

 

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