Scrub then cut all the vegetables into 1" to 1-1/2" chunks. Put in a gallon size plastic bag, add oil and seasonings. Shake then pour everything onto a parchment paper lined baking pan.
1 lg. cauliflower
2-3 med. carrots
3 stalks of celery
1 med.-lg. purple onion
2-3T single source EVOO
fresh ground black pepper
garlic chipolte seasoning
parsley garlic salt
Bake in preheated 400° oven 30-40 minutes, moving or tossing once while baking. Roast until just barely soft and fork tender. Transfer to a 4 quart pot, add 3-4c water and 2T Better Than Bouillon - vegetable or chicken flavor and a couple bay leaves. Simmer 15-20 minutes. Remove bay leaves, then blend with an immersion blender. Check flavors, making any adjustments you'd like.
If you're using coconut milk, add it now. I decided to omit that this time. Serve with a drizzle of seasoned sour cream and a sprinkle of dry dill. . .Lin
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