Roasted Cauliflower and Carrot Soup

Carrot and cauliflower soup is a delicious and healthy soup that combines the sweetness of carrots with the mild, nutty flavour of cauliflower

This soup is nutritious, comforting, and can be easily customized to your liking by adding in other vegetables, like broccoli or sweet potato, for more variety, or top it with roasted chickpeas for added protein.

Using our vegetable seed bumper pack you will find the necessary vegetable seeds to start making this lovely recipe!

Ingredients:

• 1 head cauliflower, cut into florets
• 2 cups chopped carrots
• 1 onion, chopped
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1/4 cup heavy cream (optional)
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the cauliflower florets and chopped carrots with olive oil, cumin, salt, and pepper.
3. Arrange the vegetables in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned.
4. Meanwhile, in a large pot, sauté the onion and garlic in a little bit of olive oil until softened.
5. Add the roasted cauliflower and carrots to the pot, along with the vegetable broth.
6. Bring the soup to a simmer and cook for 10-15 minutes, or until the vegetables are very tender.
7. Use an immersion blender or transfer the soup to a blender and blend until smooth.
8. Stir in the heavy cream (if using) and season with salt and pepper to taste.
9. Serve the soup hot, garnished with fresh herbs or croutons, if desired.

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