|Roasted Cauliflower-Potato Soup|
1 large head of cauliflower, cut into florets
1 sweet onion, quartered
1-2 potatoes, washed and quartered
2 garlic cloves, peeled
2 Tablespoon olive oil
3 cups chicken stock
green onions, chopped (optional)
cooked bacon slices, chopped (optional)
Preheat oven to 400F.
On a baking sheet lined with foil, toss the cauliflower, onion, potatoes and garlic with the olive oil.
Sprinkle vegetables with Alfie's seasoning and bake about 45 minutes until vegetables are soft and lightly browned.
Turn cooked vegetables into a large saucepan and add stock. Cook until heated throughout.
Blend with immersion blender or run through blender.
Serve and garnish with green onions and bacon, if desired
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