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Roasted Cauliflower and Potato Soup

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  • minutes
  • Serves 6

INGREDIENTS

3 tbsp

extra virgin olive oil, divided

1

sweet onion, chopped

2

leeks, white and light green parts only, cut in half then thinly sliced

salt and pepper

2 cloves

garlic, minced

6 cups

cauliflower florets (1 medium-sized head cauliflower)

5 cups

gluten-free chicken broth

1/2 tsp

dried dill weed

2 cups

diced Yukon Gold potatoes (about 3 medium-sized potatoes)

1 tsp

minced fresh dill

Squeeze fresh lemon juice