Roasted Purple Potato & Cauliflower Soup

• Vegan
• Gluten free
• Paleo

• Produce

  • 2 Carrots, large purple or orange
  • 4 cups Cauliflower florets, Medium Sized
  • 1/3 cup Fennel, bulb
  • 4 Garlic cloves
  • 1 Onion, medium
  • 2 heaping cups Sweet potatoes, purple or orange

• Canned Goods

  • 48 oz Chicken or vegetable broth, low sodium

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 Avocado or coconut oil

Found on wifemamafoodie.com

Description

Ingredients

• avocado or coconut oil for drizzling in the pan
• 4-5 cups medium sized cauliflower florets (any color)
• 2 heaping cups peeled and chopped sweet potatoes (purple or orange)
• 1 medium onion, peeled and chopped
• ⅓ cup sliced fennel bulb
• 4-6 garlic cloves, peeled and roughly chopped
• 2 large carrots, peeled and chopped (purple or orange)
• salt and pepper, to taste
• 48 oz. low sodium chicken or vegetable broth, more may be needed

Directions

• Preheat oven to 400F. Place cauliflower florets and sweet potatoes on a large baking sheet. Drizzle with oil and a sprinkle of salt and pepper. Toss to coat.
• Place on the bottom rack of the oven for 30 minutes, flipping veggies midway through baking, until veggies have began to caramelize and are slightly tender.
• To make the soup base, drizzle a little oil into a large dutch oven/pot and place on the stove over medium-high heat. Add onion and sauté for 1-2 minutes. Stir in fennel, garlic, and carrots. Continue to cook vegetables until fragrant and slightly wilted.
• Add roasted cauliflower and sweet potatoes to the pot. Pour in enough broth to generously cover all the veggies, about 6-8 cups. Bring soup to a boil, cover and reduce heat to medium-low. Let simmer until large vegetables are tender and can easily be pierced with a fork, about 10-15 minutes. Season broth with salt and pepper, to taste.
• Use an immersion blender or transfer soup to a high-powered blender (may need to do a few batches) and blend until creamy. Add additional broth to thin or seasoning, if needed.
• Serve soup warm. Optional: top with homemade croutons (bread cubes pan-fried with a little butter), quality olive oil, yogurt, coconut cream, or sprigs of fennel.