Ingredients: |
- 1/2 cauliflower, rough chop
- 1/2 onion (cooking or yellow), rough chop - 1 stalk celery, rough chop - 1/2 carrot (medium size), rough chop - 4 cloves fresh garlic - olive oil - 1/2 tsp kosher salt - 1/2 tsp ground pepper - 1/2 tsp dry thyme - 1 tsp dry basil - 3 cups vegetable broth |
Instructions: |
- In a pan or cooking sheet, add olive oil -lightly cover the bottom of a pan or cooking sheet with olive oil. Add cauliflower, onion, celery, carrot, fresh garlic, kosher salt, ground pepper, dry thyme and dry basil.
- Mix contents in pan a bit to spread olive oil and seasoning evenly - Roast in oven for 30mins at 400F (mix around at halfway mark) - After roasting is done, in large pot at medium heat, add roasted vegetables (from pan in step 1) along with vegetable broth. - Cook in pot for 30 mins; bring to a simmer, cover, and cook at low-med heat until carrots are soft - Blend/puree in pot with a hand blender until smooth and hearty (not too thin, not too thick) - Taste and if necessary, add more salt and then blend again. - Optional - we suggest plating and elevating the dish with a finishing drizzle of your choice (e.g. olive oil, your favorite dressing or lemon juice) |