Cauliflower & Beet Soup

1. 1

   Preheat oven to 425 degrees. Line a cookie sheet with parchment.

2. 2

   Peel and slice the beets and onion. Slice the cauliflower.

3. 3

   Gather vegetables in a bowl and sprinkle with olive oil and salt and pepper to taste. Toss together then lay out on the parchment.

4. 4

   Oven roast the vegetables for 30 minutes or until tender.

5. 5

   In a large sauce pot, heat the vegetable broth. Add in the cooked vegetables then immersion blend until completely smooth.

* Per serving · 4 servings · Values may vary.

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