roasted lemon rosemary cauliflower soup

roasted cauliflower soup

preheat oven to 400

cauliflower

large onion

yukon gold potatoes

fresh rosemary

lemon juice

olive oil

s&p

cut vegetables and spread on a large cookie sheet covered with silpat

hand toss well with olive olive oil and lemon juice

season with fresh chopped rosemary and s&p

roast for 25', turning occasionally as they brown

remove from oven and pour in large dutch oven,

add 6 cups of chicken stock

juice of one lemon

puree until smooth

this made a light, delicious, fresh summer soup, 

i served mine lukewarm which made it extra vibrant with a crusty lemon rosemary baguette