Roasted Cauliflower and Root Vegetable Soup

1. Preheat oven to 400F

2. Pull off the outer leaves of cauliflower and cut out core. Pull off florets, and cut into 2 inch thick rounds.

3. Cut remaining vegetables and place on a baking sheet. Sprinkle with olive oil, sea salt, and pepper. Roast for 15-20 minutes.

4. In a large soup pot, add the broth, water, and roasted vegetables. Bring to a boil.

5. Reduce and simmer for 15-20 minutes until flavors are blended. Strain broth into a bowl.

6. Add vegetables to a blender with 1 cup of broth and blend until smooth. Repeat until all the vegetables have been blended.

7. Return pureed soup to the pot and add enough broth to thin out soup. Return to a simmer and add sea salt and pepper to taste.