Roasted Cauliflower Potato Soup

Roasted Cauliflower Potato Soup

Serves 4

2 potatoes, peeled & chopped

½ head of cauliflower, chopped into florets

1 garlic clove

¼ red onion, chopped

3 tbsp. olive oil

salt & pepper

1½ cups (360ml) vegetable broth

4 tbsp. coconut cream

1 tsp. fresh thyme

What you need to do

Preheat the oven to 400°F (200°C).

Add the potatoes, cauliflower, garlic, onion, olive oil, salt and pepper to a baking dish and cover with kitchen foil.

Place the vegetables into the hot oven to bake for 25 minutes, then remove the kitchen foil and continue to bake for a further 10 minutes uncovered.

Add all the ingredients into a blender, along with the hot vegetable broth, and blend until smooth.

Serve the soup topped with coconut cream and thyme leaves.