Creamy Roasted Cauliflower Soup

I took this recipe from my mom who originally got it from Dr. Ben Kim. The soup is very satisfying and even my little brother (who’s 8) loves it! The roasted cauliflower and potatoes make the soup thick and creamy so no need for dairy.

2 heads of cauliflower, cut into chunks

2 potatoes, cut into chunks

2 shallots, cut into chunks (regular onions can be used in a pinch)

2 cloves of garlic (or more)

1. Toss all with olive oil.
2. Roast until golden.
3. Simmer in stock (I used chicken stock, but you could easily use a veggie stock) until the cauliflower is tender.
4. Puree with an immersion blender.
5. Salt and pepper to taste.