Super simple soup right here. You could make this with your eyes closed; however, things might get a bit messy. You might end up missing a few fingers and with soup on the ceiling.
Always cook with your eyes open, LOL.
This soup has a great roasted veg flavour. Roasted veggies are pretty awesome. You'll definitely be tempted to eat the entire pan of veggies when they come out of the oven, or at least I was. There's nothing quite like a soft, creamy piece of roasted cauliflower. This soup is the liquid form of roasted cauliflower and potatoes.
Roasted Potato and Cauliflower Soup
2 tbsp olive oil
1 lb of Yukon Gold potatoes (roughly 5 medium sized potatoes), 1" cubes
1 head of cauliflower, broken into florets
3 shallots, thick dice1/2 tsp salt or more
good amount of pepper
6 cups water + 1 tsp Better Than Bouillon
Preheat oven to 400F. Place all the veggies on a baking sheet, pour on the olive oil, and sprinkle with salt and pepper. Mix it about with your hands, or another kitchen tool, so all the veg is coated with oil. Roast the veggies for 1 hour. Keep an eye on them in case they're done before the hour mark. Once roasted, let cool for 10 mins then place in a blender with the water/stock and pulse until smooth. Alternately, you could place the veggies in a pot with the water and use an immersion blender on them. If you use the blender you may need to transfer everything to a pot and place it on medium heat until warmed through.
Soup will be quite thick so you can add more liquid depending on how viscous you like your soup.