Roasted Potato, Cauliflower, and Beet Soup

• Gluten free

• Produce

  • 2 cups Beets
  • 1 cup Cauliflower florets
  • 3 cloves Garlic
  • 1 Onion, medium
  • 1 cup Waxy potato

• Canned Goods

  • 1 qt Vegetable or chicken broth

• Condiments

  • 1 tbsp Balsamic vinegar

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/2 tsp Kosher salt

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

• Dairy

  • 1 Sour cream

Found on thewanderlustkitchen.com

Description

Ingredients

• 2 cups peeled and diced beets
• 1 cup peeled and diced waxy potato
• 1 cup cauliflower florets
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• 3 tablespoons extra virgin olive oil, divided
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 1 quart vegetable or chicken broth
• 1 tablespoon balsamic vinegar
• Sour cream for serving

Directions

• Preheat the oven to 375 degrees Fahrenheit and line a rimmed baking sheet with foil. In a large (stain-proof!) mixing bowl, toss the beets, potato, and cauliflower with the salt, pepper, and two tablespoons of the olive oil. Arrange the vegetables in a single layer on the baking sheet. Roast in the pre-heated oven until the beets and potatoes are knife-tender; about 35 to 45 minutes.
• Near the end of the roasting time, heat the remaining tablespoon of olive oil in a 3-quart or larger lidded pot set over medium heat. Add the onion and cook for 5 to 7 minutes, until it begins to turn translucent. Add the garlic and cook for another minute, until fragrant.
• Add the broth and roasted vegetables to the cooking pot. Allow the mixture to come to a boil; cover, reduce the heat to low, and simmer until all of the vegetables are tender enough to mash against the side of the pot with a wooden spoon (about fifteen minutes).
• Puree the mixture using an immersion or countertop blender. Stir in the balsamic vinegar, then taste the soup and add additional salt and pepper as desired. Serve with sour cream.