Cooking Instructions
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Step 1
Preheat oven to 425 degrees F (220 degrees C).
Step 2
Toss prepared
Red Potatoes (455 g)
and
Cauliflower Florets (455 g)
in
Oil (30 mL)
,
Ground Cumin (2 g)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
.
Step 3
Roast at 425 degrees F (220 degrees C) on sheet pan for 20 minutes, flipping once.
Step 4
Add
Oil (15 mL)
to the saucepan over medium heat. When the oil shimmers or the butter has melted, add
Yellow Onion (1)
and
Garlic (6 g)
and sauté for 3 minutes.
Step 5
Add roasted vegetables and
Chicken Broth (480 mL)
to the saucepan and bring everything to a boil. Cover and cook on medium-high heat for 5-10 minutes, or until potato and cauliflower are very soft.
Step 6
Use an immersion blender to puree the mixture in the saucepan. Alternatively, allow it to cool slightly, then carefully transfer the soup in batches to a blender to puree.
Step 7
Add
Paprika (1 g)
, additional
Salt (to taste)
and
Ground Black Pepper (to taste)
,
Almond Milk (180 mL)
,
Grated Parmesan Cheese (100 g)
, and
Plain Greek Yogurt (285 g)
. Simmer for 5-10 minutes until creamy and combined.
Step 8
If desired, add optional toppings:
Scallions (to taste)
and
Shredded Cheese (to taste)
.
