Dairy-Free Cauliflower Potato Soup

On this Sunday, the sun is shining, the weather is perfection and with the windows open, I could be cooking in the kitchen all day. I love it! That is how this delectable dish came about!

I also just got back from a produce conference yesterday so I have no food prepared to pack for the week ahead. Before I left I had several foods that I knew would have gone bad before I got home from my trip so I thought ahead and stored them. Among this list was a head of cauliflower.

I had two options to prevent having to throw it away.

1. I could eat cauliflower for breakfast, lunch, and dinner on the day before I left town.

2. I could cut the head of cauliflower into florets and freeze in a gallon bag.

I chose #2. (duh)

At the conference I spoke with someone from the AFFI, American Frozen Food Institute who said…

So true right? Ha!

If you know me personally, you know my obsession with roasted veggies. It is my go-to prep for almost every vegetable! Frozen vegetables make it so easy…No need to thaw before roasting, you can throw the frozen veggies directly on roasting pan, drizzle with oil and throw it in the oven.

So I had this frozen cauliflower that I had to use and this is the perfect recipe!

 Is your mouth watering yet?

It should be.

Take a look at this beautiful broth simmering away…

And lets not forget about the potatoes….they get a bad reputation but they are so affordable and packed with many vitamins and minerals including Vitamin C!

Extra virgin olive oil

1 onion, chopped

2 cloves garlic, minced

6 c cauliflower florets (about 1 head of cauliflower)

5 c chicken broth

1/2 tsp dried dill

2 cups potatoes

Preheat oven to 400 degrees. Add cauliflower to baking sheet and toss in olive oil. Roast about 20-30 minutes until golden brown.

Meanwhile, in a large pot, add oil to barely cover the bottom. Add diced onions and cook until lightly browned, about 10 minutes. Add garlic and continue to cook for about 1 minutes (do not let the garlic burn).

Next, add broth and dill. Bring to a boil. Add cauliflower and let simmer for 10 minutes. Transfer cauliflower to Blendtec if available (I simply use a food processor, it won’t be as smooth but I like the little bit of texture). I leave some cauliflower whole because again, I like texture! You could choose to blend some or all of the cauliflower. Once cauliflower is pureed, add back into broth mixture.

Add potatoes and cook until tender, about 10 minutes.

____________________________________________________________________________________