Roasted Broccoli Cauliflower Potato Soup


1/4 head cauliflower separated into large bite-size pieces (approximately 1 1/2 cups)
1/4 head broccoli separated into large bite-size pieces (approximately 1 1/2 cups)
3 small red potatoes cubed into small bite-size pieces (approximately 3/4 lb)
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3 tablespoon butter
1/2 onion finely chopped
2 large cloves garlic minced
3 tablespoons flour
2 cups low sodium chicken broth
1/4 cup half n half
2 cups sharp white cheddar
1/4 teaspoon cumin


Preheat oven to 400 degrees.
In large Ziploc bag combine cauliflower, broccoli, potatoes, and olive oil. Shake to coat. Spread over the nonstick baking sheets. Sprinkle with salt, pepper, garlic powder, and onion powder. Bake for 15 minutes and remove broccoli. Bake for another 10 minutes and remove the cauliflower. Bake for another 10 minutes and remove the potatoes. All veggies should be fork tender before removing. Remove to plate.
In large saucepan melt butter, add onion and cook for 5 minutes. Add garlic and cook for an additional 1 minute. Add flour and cook for 1 minute. Add chicken broth and half n half alternating between the two. Simmer until thickened; approximately 5 minutes whisking frequently. Add cheddar 1/2 cup at a time whisking in each time.
Coarsely chop broccoli and cauliflower. Add cauliflower, broccoli, potatoes, and cumin to the broth. Stir and simmer for 5-7 minutes.

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