Roasted Cauliflower and Potato Soup

II was never a big cauliflower fan.  I have always found the texture a bit weird.  Having said that, I had a roasted cauliflower soup last summer and it was delicious.  I had cauliflower in my last CSA basket so I figured I would try to come up with my own version.  I roasted it up and added some potatoes. The smoky cumin and paprika is nice with the roasted veggies and the hot pepper adds just enough heat. Delicious!

Roasted Potato and Cauliflower soup

Ingredients

·      1 small head cauliflower (about 3 cups florets)

·      1 pound potatoes peeled and quartered

·      3 Tablespoons olive oil, divided

·      ½ Teaspoon pepper

·      2 Teaspoons salt, divided

·      1 small onion (about 1 cup chopped)

·      1 Tablespoon cumin

·      1 Teaspoon paprika

·      ¼ Teaspoon red pepper flakes (or to taste)

·      4 cups vegetable stock

Method

1. Preheat oven to 350 degrees F

2. Put cauliflower and potatoes into a baking dish

3. Drizzle vegetables with 1 Tablespoon olive oil

4. Sprinkle with pepper and 1 teaspoon salt

5. Roast until knife tender, about 50 minutes

6. Heat remaining oil in a 5 quart heavy bottom pan

7. Add onions and cook over medium high heat until soft and translucent, about 5 minutes

8. Add cumin, paprika and red paper flakes and cook for another minute

9. Add potatoes and cauliflower and mix well

10. Add vegetable stock and bring to a boil

11. Simmer for 10 minutes

12. Transfer to a blender (or use an immersion blender) and puree until smooth. Taste for seasoning