Author: Susan Murray, www.awomancooksinasheville.com
Ingredients
For the soup base
1head of cauliflower
2large zucchini
1onion
2clovesgarlic
2cupschicken broth
2cupswater
1cupskim milk
½tspsalt
1tspfresh thyme leaves
1tspgarlic powder
1tsponion powder
For the roasted vegetables
1onion
2parsnips
2red bell peppers
1cupsmall cauliflower florets
1tbspolive oil
1tspcumin
½tspsalt
Parsley for garnish
Instructions
Make the base
Chop the cauliflower, onion and garlic coarsely. Peel the zucchini and cut into ½” slices.
Put the cauliflower, onion, garlic, zucchini, and thyme into a large pot. Add the broth and water.
Bring to a boil, cover and let simmer vigorously for 20 minutes until vegetables are soft.
Remove from the heat and add the milk, garlic powder, onion powder and salt. Puree the soup in a blender or using an immersion blender.
Roast the vegetables.
Preheat the oven to 450 degrees
Dice the vegetables into small dice. Place in a large bowl and toss with the olive oil, cumin and salt.
Spread the vegetables well apart on one or two baking trays. Roast for 15 to 20 minutes being careful not to burn the vegetables. Stir once during baking.
Add the vegetables to the soup base and adjust the seasoning