Ingredients
- 2 pounds potatoes (small new potatoes, washed but unpeeled)
- 1/2 pound cauliflower (broken apart)
- 3 garlic bulbs (with 1/4-inch cut across stem end to expose cloves, 3 heads)
- 2 yellow onions (peeled, chopped into quarters)
- 5 tablespoons olive oil
- 1/2 teaspoons red pepper flakes
- 1 teaspoon coarse salt (to taste)
- 6 cups vegetable stock
- 1 teaspoon curry powder (mild)
How to Make
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Step 1: Preheat oven to 400F.
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Step 2: Place potatoes, garlic bulbs and onions close together on foil lined baking sheet then drizzle with oil. Cover the garlic with it.
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Step 3: Sprinkle on salt and pepper flakes.
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Step 4: Place in oven, cover it with some tin foil for a bit.
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Step 5: Uncover, stir potatoes around.
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Step 6: Roast until edges of potatoes,cauliflower and onions are browned, and garlic is roasted (about 40 minutes) the garlic cloves should be a paste consistency. Squeeze them out of their skins and into the soup.
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Step 7: Add to stock, the juices and all add curry powder to taste (some add more some add less).
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Step 8: Cook until warmed and potatoes soft
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Step 9: Immersion blender
Tips & Variations
- Immersion blender
We hope you enjoy this recipe!
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