Ingredients

• 3 cups cauliflower florets
• 3 cups broccoli florets
• 1 cup coarsely chopped onion
• 4 cloves garlic
• 1 tablespoon vegetable oil
• 3 tablespoons salted butter
• 3 tablespoons all-purpose flour
• 3 cups vegetable broth
• 0.5 teaspoons kosher salt
• 0.5 teaspoons cracked black pepper
• 0.5 teaspoons dried thyme
• 4 cups packed fresh spinach

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a shallow baking pan with foil.
2. 2 Arrange cauliflower, broccoli, onion, and garlic in a single layer on the prepared pan. Drizzle with oil; toss to coat.
3. 3 Roast in the preheated oven until tender and lightly browned, about 25 minutes.
4. 4 Melt butter in a large saucepan over medium heat. Add flour; cook and stir 1 minute. Add broth, roasted vegetables, salt, pepper, and thyme. Bring to a boil, stirring constantly. Reduce heat and simmer, covered, 10 minutes, adding spinach during the last 4 minutes to wilt. Cool slightly; puree in a blender or with an immersion blender. Serve hot. Or chill, covered, up to 3 days, and reheat for another use.

Nutrition per serving