SheetPan Roasted Creamy Zucchini Cauliflower Soup
For pre or post Fast – freezes beautifully – make a large batch.
A one pan #soup that is so good and so easy to make. You literally just throw everything into a baking sheet and then add broth and purée. Like THATS it!
I didn’t even peel the potatoes 😝 – and using frozen cauliflower from @pardesfarms just makes the whole thing #stupidsimpledinners worthy.
Perfect for when you have no real desire to patchke in the kitchen and this soup freezes beautifully so great as leftovers.
Ingredients
2 lbs (about 3-4 large) Yukon gold potatoes, halved
1 bag @pardesfarms frozen cauliflower florets
2-3 zucchini , quartered and halved
1 red onion, quartered
1 white onion, quartered
1 whole garlic head, wrapped in foil
Oil
Salt, pepper, onion salt, garlic powder, dried parsley and onion powder
4 cups veggie broth (or water, more if you like super creamy)
1/4 cup Any type of nut milk
Instructions
Throw all your veggies on a baking sheet with oil and then oil some more the tops of the veggies and season well with all the spices
Then bake on 400F for 40-45 minutes till potatoes are fork tender.
Throw all the veggies into a pot. Add the broth. Then purée with hand blender till creamy. Add the nut milk and purée. Put back on stove to keep warm or Serve right away.