Cauliflower & Zucchini Soup

• Gluten free

• Produce

  • 1/2 head Cauliflower
  • 3 Garlic cloves
  • 2 Potatoes, large
  • 1 Thyme
  • 1 White onion, large
  • 1 Zucchini, medium

• Canned Goods

  • 4 cups Chicken broth

• Baking & Spices

  • 1 Salt & pepper

• Oils & Vinegars

  • 2 Olive oil

• Dairy

  • 1 Sour cream

Found on theadventuresofbobandshan.com

Description

Ingredients

• Olive oil
• 3 garlic cloves (chopped)
• ½ head of cauliflower (chopped)
• 1 medium zucchini (chopped)
• 2 large potatoes (chopped)
• 1 large white onion (chopped)
• 4 cups chicken broth
• Salt & pepper to taste
• FOR GARNISH
• Thyme
• Sour cream
• Olive oil

Directions

• Preheat oven to 400F.
• Spread chopped cauliflower and zucchini on a baking sheet, drizzle and toss with olive oil.
• Roast for 10-20 minutes until browned on one side.
• While roasting, prepare the rest of the soup.
• In a medium-large pot, add a drizzle of olive oil on medium-high heat.
• Once heated, add onion, sauteeing until fragrant and slightly translucent.
• Add garlic, cooking for an additional minute.
• Add broth, and potatoes, bringing to a boil.
• Once boiling, reduce heat to medium, add roasted cauliflower and zucchini, allowing to simmer 10-15 minutes until potatoes are cooked through.
• Using an immersion blender, puree soup to your desired consistency, and season to taste.
• Serve and garnish with a spoonful of sour cream, a drizzle of olive oil, and fresh thyme.