Cauliflower & Beet Soup

Directions

1. 1
   Preheat oven to 425 degrees. Line a cookie sheet with parchment.
2. 2
   Peel and slice the beets and onion. Slice the cauliflower.
3. 3
   Gather vegetables in a bowl and sprinkle with olive oil and salt and pepper to taste. Toss together then lay out on the parchment.
4. 4
   Oven roast the vegetables for 30 minutes or until tender.
5. 5
   In a large sauce pot, heat the vegetable broth. Add in the cooked vegetables then immersion blend until completely smooth.