Creamy Cauliflower Soup with Spicy Potatoes

Preheat the oven to 425 degrees Fahrenheit.

Place your potatoes in a large bowl. Drizzle them with olive oil and balsamic vinegar. Then add the salt, pepper, and cayenne pepper. Mix until all the potatoes are coated.

Place on a baking sheet and roast in the oven for 25 minutes, or until they’re fully cooked, stirring them halfway. At the end of the twenty-five minutes, broil the potatoes for 5 minutes to make them crispy. If after the five minutes they still aren’t crispy enough to your liking, leave them in for longer. Once you’re satisfied, take out of the oven and let cool. (**Note: it doesn’t matter if the potatoes aren’t warm when you finally serve the soup. The soup itself will re-heat them instantly.)

While the potatoes are roasting in the oven, start with your soup. Heat some olive oil in a large soup pan over medium heat until glimmering.

Once hot enough, add the sliced onions, and sprinkle with a little kosher salt. Cook until the onions are slightly browned, about 7 - 8 minutes. The onions should be nicely browned, but not burning.

Add the garlic, and stir for another minute.

Add the flour and stir immediately, just enough to mix in with the onion and garlic mixture. Then add the vegetable stock, stirring all the while to deglaze the pan.

Once the vegetable stock has come to a boil, add in the cauliflower. Stir briefly so the cauliflower is submerged, lower the heat to low. Cook for 10 - 15 minutes, or until the cauliflower is fork-tender.

Add the butter. Using your immersion blender, blend the soup until everything has been pureed and looks silky smooth.

Add the almond milk and stir to incorporate. Taste test and add salt to taste (I added a teaspoon’s worth). Add some pepper. Once you’re satisfied with everything, take off the heat.

To serve, place some soup in a bowl. Add as many potatoes as you like in the middle of the soup. Enjoy!