Ingredients:

1 large head of cauliflower, cut into florets

2 medium onions, thinly sliced

2-3 tbsp olive oil

1 1/2 tsp ground cumin

1 1/2 tsp ground coriander

1 tsp salt

1/2 tsp ground black pepper

2 tbsp butter

4 cloves of garlic, roughly chopped

1 large yellow potato, cut into cubes

1 medium sweet potato, cut into cubes

1 tsp ground turmeric

1 quart vegetable stock, that’s 4 cups. I prefer to add 2 more cups, total of 6 cups.

toasted sliced almonds

Directions:

Step 1

Preheat the oven to 400 degrees F (2oo degrees C).

Step 2

Spread out cauliflower and onion on a baking sheet. Drizzle with olive oil and season with cumin, coriander, salt, and pepper. Toss to combine.

Step 3

Roast vegetables in the preheated oven until lightly browned and crisp, about 25 minutes.

Step 4

Meanwhile, melt the butter in a large saucepan over low heat. Add the garlic and cook until fragrant, about 3 minutes. Stir in the cubed potatoes and turmeric. Pour in the stock, increase the heat to medium, and bring to a simmer. Cover and cook until the potatoes are soft, about 10-15 minutes. Begin checking softness at 10 minutes.

Step 5

Set aside 1 cup of the roasted cauliflower/onion mix for topping. Add remaining cauliflower/onion to the stock and return to a simmer.  Cook for 5 minutes for flavors to meld. Puree with an immersion blender or food processor. Adjust seasoning to taste.

Step 6

Lightly toast almonds over low heat, stirring or swirling around the pan to prevent burning. 

Step 7 

Ladle soup into bowls and apply desired toppings.

ENJOY!

AGAIN,  a recipe is just a foundation, make adjustments to YOUR tastes.  I always add more seasoning, spices, not so much salt.  Substitute different spices if you don’t have on hand what the recipe calls for.  Add more vegetables. Most recipes, I find, could always benefit by adding more veggies!