Cauliflower Chowder

Ingredients:

• 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)

Instructions:

• 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!