Sheetpan Creamy Roasted Cauliflower Potato Soup

Ingredience

For pre or post Fast - freezes beautifully - make a large batch.

A one pan #soup that is so good and so easy to make. You literally just throw everything into a baking sheet and then add broth and purée. Like THATS it!

I didn’t even peel the potatoes 😝 - and using frozen cauliflower from @pardesfarms just makes the whole thing #stupidsimpledinners worthy.

Perfect for when you have no real desire to patchke in the kitchen and this soup freezes beautifully so great as leftovers.

RECIPE

2 lbs (about 5-6 large )Yukon gold potatoes, halved

1 bag @pardesfarms frozen cauliflower florets

1 red onion, quartered

1 white onion, quartered

2 -3 medium zucchini, quartered and sliced in half

1 whole head of garlic, top cut off

Oil

Salt, pepper, onion salt, garlic powder, dried parsley and onion powder

4 cups veggie broth (or water, more if you like super creamy)

1/4 cup Any type of nut milk

Throw all your veggies on a baking sheet with oil and then oil some more the tops of the veggies and season well with all the spices

Then bake on 400F for 40-45 minutes till potatoes are fork tender.

Wrap your garlic in foil and put on the tray with the veggies.

When veggies are fork tender, throw them all into a pot. Add the broth. Then purée with hand blender till creamy. Add the nut milk and purée. Put back on stove to keep warm or Serve right away.