Ingredients

• 700 g cauliflower
• 2 medium potatoes
• 2 kohlrabi
• 1 onion
• 2 cloves garlic
• cumin (caraway), coriander, salt, pepper
• extra virgin olive oil
• 1 liter broth
• 250 ml milk (cow's milk, almond milk, or coconut milk)
• for serving: kale chips, chopped pistachios (optional)

Preparation

1. Preheat oven to 190 degrees C. Line a large baking sheet with parchment paper.
2. Cut the cauliflower into florets, peel potatoes and cut into cubes, peel kohlrabi and cut into pieces, peel onion and cut into larger cubes, peel garlic and halve.
3. Place vegetables in a bowl, season with salt and pepper, sprinkle with a teaspoon of cumin, half a teaspoon of coriander and drizzle with 2 tablespoons of olive oil, stir, spread on the sheet. Roast for 40 minutes.
4. Place all roasted vegetables in a pot, pour with hot broth and bring to a boil. Cook for about 3 minutes, then blend with the addition of milk. Transfer to a pot, add about 2 teaspoons of cumin (or more) and stir.
5. Serve with kale chips and chopped peeled pistachios (optional). You can also drizzle with olive oil.