ROASTED BROCCOLI CAULIFLOWER SOUP
This family-run thick cheese soup gets a singular taste and texture from the grilled vegetables. If you favor a softer version, reduce the 1 to 2 cups and increase the soup.
INGREDIENT
1/4 cauliflower head, dig bulk (about 1 1/2 cups)
1/4 head of seasoned broccoli in large chunks (about 1 1/2 cups)
3 small red potatoes, dig small pieces (about 3/4 lb)
2 tablespoons of vegetable oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3 tablespoons butter
1/2 finely chopped onion
2 large garlic cloves, chopped
3 tablespoons of flour
4 cups low-sodium chicken broth
1/2 cup half and half
1 1/2 cups grated sharp white cheddar
1/4 teaspoon ground cumin
INSTRUCTIONS
1.Preheat oven to 400 degrees.
2.In a large ziplock bag, combine cauliflower, broccoli, potatoes, and vegetable oil . Shake to coat. Spread on a non-stick baking sheet. Sprinkle with salt, pepper, garlic powder and shallot powder. Bake for quarter-hour and discard the broccoli. Cook for an additional 10 minutes and take away the cauliflower. Cook for an additional 10 minutes and take away the potatoes. All vegetables should be soft sort of a fork before removing them. Remove to plate.
3.In a large saucepan, melt the butter, add the onions and cook for five minutes. Reduce heat and add garlic; cook for 1 more minute. Add flour and cook for 1 minute; keep stirring. Add the chicken broth and half and half, alternating between the 2 . bring back a boil until thickened; about 5 minutes, stirring frequently. Add 1/2 cup cheddar whenever , stirring whenever .
4.Roughly chop the broccoli and cauliflower. Add cauliflower, broccoli, potatoes and cumin to the broth. Stir and let it simmer for 5-7 minutes.
