Roasted Cauliflower Potato Soup

Toss prepared Red Potatoes (3 cups) and Cauliflower Florets (4 cups) in Oil (2 Tbsp) , Ground Cumin (1 tsp) , Salt (to taste) , and Ground Black Pepper (to taste) .

Add Oil (1 Tbsp) to the saucepan over medium heat. When the oil shimmers or the butter has melted, add Yellow Onion (1) and Garlic (1/2 Tbsp) and sauté for 3 minutes.

Add roasted vegetables and Chicken Broth (2 cups) 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.

Add Paprika (1/2 tsp) , additional Salt (to taste) and Ground Black Pepper (to taste) , Almond Milk (3/4 cup) , Grated Parmesan Cheese (1 cup) , and Plain Greek Yogurt (1 cup) . Simmer for 5-10 minutes until creamy and combined.

If desired, add optional toppings: Scallions (to taste) and Shredded Cheese (to taste) .