Roasted Cauliflower and Potato Soup

• Gluten free

• Produce

  • 6 cups Cauliflower florets
  • 1 tsp Dill, Fresh
  • 1/2 tsp Dill weed, dried
  • 2 cloves Garlic
  • 2 Leeks
  • 1 Sweet onion
  • 2 cups Yukon gold potatoes

• Canned Goods

  • 5 cups Chicken broth, gluten free

• Condiments

  • 1 Squeeze Lemon juice, fresh

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

Found on iowagirleats.com

Description

Ingredients

• 3 Tablespoons extra virgin olive oil, divided
• 1 sweet onion, chopped
• 2 leeks, white and light green parts only, cut in half then thinly sliced
• salt and pepper
• 2 cloves garlic, minced
• 6 cups cauliflower florets (1 medium-sized head cauliflower)
• 5 cups gluten-free chicken broth
• 1/2 teaspoon dried dill weed
• 2 cups diced Yukon Gold potatoes (about 3 medium-sized potatoes)
• 1 teaspoon minced fresh dill
• Squeeze fresh lemon juice

Directions

• Preheat oven to 400 degrees then line a baking sheet with foil and spray with nonstick spray. Add cauliflower florets then toss with 1 Tablespoon oil, salt, and pepper. Roast for 20-30 minutes or until lightly caramelized then set aside. Meanwhile, heat remaining 2 Tablespoons oil in a large soup pot over medium heat then add onions and leeks, season with salt and pepper, and then saute until lightly caramelized, 10 minutes. Add garlic then saute until fragrant, 1 minute. Add chicken broth and dried dill then turn heat up to bring to a boil. Add roasted cauliflower then reduce heat and simmer for 10 minutes. Transfer cauliflower plus a little broth to a blender then blend until very smooth, and then pour back into the soup pot. Bring soup back up to a bubble then add potatoes, cover and reduce heat, and then simmer until potatoes are tender, 8-10 minutes. Stir in fresh dill and a little lemon juice (start with a little, you can always add more.) Taste then add salt and pepper, and then serve.