This version of the classic cauliflower soup is pure comfort in a bowl and not to mention, vegan and gluten free. You can serve this alongside your favorite salad or have it as a quick hunger fix. We love a healthy, easy meal.
1 - 2lbshead organic cauliflowercut into florets (6 cups)
2mediumorganic russet potatoespeeled and cubed (2 cups)
1cupchopped organic sweet onion
3 - 4tbspwhite wine vinegar
4cupslow-sodium vegetable broth
1/2tspfreshly grated nutmeg
Chopped fresh herbs, such as parsley, thyme, or basil
Freshly ground black pepper, to taste
Preheat the oven to 450°F. Line two 15x10-inch baking pans with foil. Spread cauliflower, potatoes, onion, and garlic evenly in pans. Sprinkle 2 tablespoons of the vinegar and 2 tablespoons of water. Roast 25 to 30 minutes or until vegetables are tender and browned.
Set aside 2 cups of the roasted vegetables for garnish. Transfer the remaining vegetables to a large pot. Add broth and 3 cups of water. Bring to boiling; reduce heat. Simmer, uncovered, 15 minutes to blend flavors. Using an immersion blender, blend soup. (Or carefully transfer in batches to a blender. Cover and blend.) Stir in the remaining 1 to 2 tablespoons of vinegar, the nutmeg, and cayenne.
Serve soup topped with reserved vegetables, herbs, and black pepper.