1 medium head of cauliflower, trimmed
450g potatoes, scrubbed
2 medium-large cooking onions, skin removed
2 sprigs of fresh rosemary
2 tbsp oil
salt and pepper
2 tsp of lemon juice
5-6 cups vegetable stock
Optional Tasty Toppings
Preheat the oven to 200°C.
Remove the core from the cauliflower and chop it into rough florets. Place the florets into a baking dish.
Chop the potatoes into small pieces and add them to the baking dish as well.
Chop the onions into 1-2 inch chunks and toss them into the dish.
Remove the leaves from the rosemary sprig and chop them up. Sprinkle the rosemary over the vegetables. Liberally salt the vegetables and season with pepper. Add the oil and toss the vegetables until evenly coated with the oil, herb and seasoning.
Roast the vegetables for about an hour, flipping and tossing them to promote even browning. When done, remove from the oven and add the lemon juice over the hot vegetables. Using a spatula, toss the vegetables with the lemon juice, scraping the browned bits off the bottom.
Once the vegetables are cool enough for you to handle, start blending them in batches with the stock. Purée until smooth and pour into a large pan.
Continue blending in batches until you’ve used up everything. Heat the pan full of purée over medium heat until it boils. Add more stock or water to thin the soup out if necessary and season to taste.
Serve hot with a freshly baked baguette.