Roast Cauliflower and Broccoli Soup Recipe

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Soup is a favorite around our house, especially during the cooler weather. Throw some cheese on top to add even more flavor.
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  • 1 garlic
  • 4 cauliflower florets
  • 2 broccoli florets
  • 1 olive oil
  • 1 onion, diced
  • 2 celery, diced
  • 2 milk
  • 2 chicken broth (or vegetable stock)
  • 1 rosemary
  • 1 bay leaf
  • 1 salt
  • 1/4 black pepper
Preheat oven to 425 degrees. Remove loose paper from garlic and cut off the top portion to expose the tips of the cloves. Wrap head in foil. Place on baking sheet along with cauliflower. Roast in oven for 30 minutes, stirring halfway through. Meanwhile, in a stock pot, heat oil over medium heat. Saute onions and celery until softened. Add milk, broth, rosemary and bay leaf. Simmer for 10-15 minutes, stirring frequently. Squeeze garlic pulp from cloves and mash into a paste. Add to stock pot along with caulifower and broccoli. Remove bay leaf from soup. Simmer until vegetables are softened. Using a food processor, puree half of the soup mix and return to pot. Season with salt and pepper.
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