Prep time: 10 min
Cook time: 1 hour, 5- 30 min
Ready in: 1 hour, 15- 40 min
Serves: 6- 8
Ingredients:
1 lb. cauliflower florets
1 lb. broccoli florets
1 lb. carrots-peeled, chopped
2 T. olive oil
1 T. lemon pepper
3- 5 tsp. salt (to taste)
1/2 c. butter
1/2 onion- finely diced
2 T. parsley- chopped
2 quarts chicken stock
6 T. flour
2 c. whole milk
1 c. half-and-half
Directions:
- Preheat oven to 425
- Place cauliflower, broccoli, and carrots in a single layer on 1- 2 baking sheets
- Drizzle with olive oil
- Sprinkle with lemon pepper and 1 tsp. salt
- Toss well
- Bake until all veggies are tender, turning once with a metal spatula, about 25- 35 min
- In a large soup pot or dutch oven, melt 4 T. butter
- Add the onion and cook until it starts to turn brown, about 5- 10 min
- Add roasted veggies and parsley and stir to combine
- Cover and cook over very low heat for 10 min
- Pour in chicken stock
- Bring to a boil
- Reduce heat and allow to simmer
- In a medium saucepan, melt 4 T. butter
- Mix flour with milk and whisk to combine
- Add flour mixture slowly to butter, whisking constantly
- Remove from heat and stir in half-and-half
- Add mixture to simmering soup
- Allow to simmer for 15- 20 min
- Puree soup to desired consistency using an immersion blender, or in batches in a regular blender
- Check seasoning and add more salt or pepper if necessary
- Serve immediately
*I found recipe here
- Add the onion and cook until it starts to turn brown, about 5- 10 min
- Add roasted veggies and parsley and stir to combine
- Cover and cook over very low heat for 10 min
- Pour in chicken stock
- Bring to a boil
- Reduce heat and allow to simmer
- In a medium saucepan, melt 4 T. butter
- Mix flour with milk and whisk to combine
- Add flour mixture slowly to butter, whisking constantly
- Remove from heat and stir in half-and-half
- Add mixture to simmering soup
- Allow to simmer for 15- 20 min
- Puree soup to desired consistency using an immersion blender, or in batches in a regular blender
- Check seasoning and add more salt or pepper if necessary
- Serve immediately
*I found recipe here
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