Cauliflower Soup:

Roast  vegetables in a 450°F oven with oil, salt, pepper and additional spices as preferred.

 2. Bring stock to a simmer (can use homemade or store-bought stock).

 Combine 4 cups of stock and roasted vegetables. Simmer for 15 minutes.

 Puree until very smooth (use a blender or immersion blender). Serve or freeze for later.

Basic Vegetable Stock:

Place all ingredients in a large pot. Bring to a boil and simmer for an hour.

Let cool and strain. 

Tip: You can divide the stock into small containers for later use.