Categories: Soup

Ingredients

• 1 head cauliflower, broken off into small chunks
• 4 small-medium turnips, quartered (don't worry about peeling them)
• 4 cloves of garlic, smashed with the back of your knife
• 4 baby onion (or 1 small onion), sliced lenghtwise
• 2 small potatoes (mine were the size of a clementine)
• 2-3 tablespoons olive oil
• salt and pepper
• 1/2 cups - 1 cup water (or chicken or veggie stock)
• Garnishes: flavored sea salts, herbs, croutons, drizzle of oil (almond, avocado, pumpkin - your preference).

Directions

1. Preheat the oven to 375F.

2. Place all the vegetables on a baking sheet or in a pan in one single layer and drizzle with olive oil. Season with salt and pepper.

3. Roast until golden brown, about 30-40 minutes. Let cool to room temperature.

4. Add about 1/2 cup water or stock and puree in a blender or with an immersion blender. Check if the consistency and seasoning are to your liking and adjust accordingly.

5. Serve with croutons and garnishes of your choice.

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