Potato and cauliflower soup

Ingre­di­ents for 4 servings: 

• 1 head of cau­li­flower, cut into florets
• 4 pota­toes, rough­ly chopped
• 2 coar­se­ly chop­ped oni­ons or an appro­pria­te amount of leek
• 5 cloves of garlic
• 3 tbsp chop­ped fresh rosemary
• 750ml Heal­ing broth or Vege­ta­ble broth wit­hout salt
• 1 tbsp lemon juice
• 250ml uns­weeten­ed almond milk (or replace with 250 ml medi­cinal broth)
• sea-salt to tas­te (optio­nal)
• Black pep­per, to taste

Pre­pa­ra­ti­on:

Pre­heat the oven to 200°C.

Place the cau­li­flower, pota­toes, oni­ons, who­le gar­lic cloves and rose­ma­ry on a bak­ing tray and sea­son with a litt­le sea salt (optio­nal) and black pep­per. Stir well, then place in the oven for 40–50 minu­tes, until coo­ked through and just slight­ly charred.

A cup of the finis­hed vege­ta­bles is set asi­de for gar­nish. Remo­ve the gar­lic cloves from the bak­ing sheet and place all the roas­ted vege­ta­bles in a lar­ge pot. Squeeze the gar­lic out of the peel and add it to the remai­ning vegetables.

Pour in the medi­cinal broth and almond milk or optio­nal addi­tio­nal medi­cinal broth and bring to a sim­mer. Cook for 5 minu­tes, then add the lemon juice and remo­ve from the heat.

Puree the soup until smooth eit­her with a hand blen­der or in a stand mixer (in bat­ches). Add a litt­le more medi­cinal broth or almond milk if a thin­ner con­sis­ten­cy is desired. 

source

Pho­tos: Maar­ja Urb