1 medium head of cauliflower, chopped
1 cup turnips, chopped (optional)
5-6 cloves garlic, peeled (optional)
1 cup cherry tomatoes (optional)
2 tablespoons olive oil
½ cup onions, chopped
¼ cup carrots, diced
¼ cup celery, diced
2 bay leaves
1 teaspoon herb de provence
1 cup milk (dairy free if desired)
3-4 cups broth (vegetable or otherwise)
¼ cup arrowroot powder or cornstarch
Grated cheese and parsley for garnish (optional)
Mix the first four ingredients with 1 tablespoon olive oil, salt and pepper. Roast at 400ºF for 30 minutes
Mix arrowroot powder with broth, set aside
Heat the rest of oil in a soup pot, then add onions, celery and carrots. Sauté until caramelized, add bay leaves, milk and broth. Simmer for a few minutes.
Add roasted vegetables, herb de provence, salt and pepper to taste
Let simmer for 30 minutes or longer. Serve with grated cheese and parmesan if desired.
Makes about 4-6 servings. Wonderful with a slice of crusty bread!