Roasted Cauliflower Soup

olive oil

1/2 large cauliflower, cut into bite-sized florets

1 orange or red bell pepper, cut into 1” squares

4 garlic cloves, sliced lengthwise

1 tsp cumin

1 tsp coriander

salt / pepper

2 Tbsp butter

1 yellow onion, halved, halved again, sliced

salt / pepper

1/2 lb small yukon gold potatoes, cut into ~1” chunks

2 cups chicken broth

toss cauliflower / pepper / garlic with oil & seasonings

roast 25 minutes @ 400° until cauliflower is barely fork tender

melt butter in soup pot

saute onion / salt / pepper in butter until softened

add potatoes / broth & bring to a boil

simmer 10-12 minutes until potatoes are fork tender

add cauliflower et al to potatoes et al

wand-blend for 3 short pulses, only enough to thicken broth