A delicious and creamy roasted cauliflower and potato soup, perfect for a comforting meal. Simple yet flavorful, this soup features potatoes, cauliflower, garlic, and herbs blended into a smooth consistency, topped with garnishes.
1: Preheat your oven to 400 degrees.
2: Peel your potatoes and cut into cubes.
3: Chop your cauliflower into smaller florets.
4: Cut your onion into quarters.
5: Line a baking tray with parchment paper and add your potatoes, cauliflower, onion, and garlic cloves.
6: Drizzle with avocado oil, season with sea salt and ground pepper, and add a few sprigs of fresh thyme and rosemary, tossing to coat.
7: Bake for 40-50 minutes, flipping your veggies halfway through.
8: Remove the tray from the oven and add your veggies to a blender with the cream, bone broth, 1 tbsp of fresh thyme, 1 tbsp of fresh rosemary, and 2 tsp of sea salt.
9: Blend until smooth.
10: Garnish with olive oil, crispy bacon, cheddar cheese, and more fresh herbs.
11: Enjoy the soup with a thick piece of crunchy baguette for dipping.
