Ingredients

The following ingredients have 4 Servings
  • 4-5 yukon yellow potatoes (peeled and sliced)
  • 2 large carrots (sliced)
  • 1 small onion (sliced)
  • 1 small head broccoli (cut into florets)
  • 2 tablespoons olive oil (divided)
  • 1 ½ teaspoons salt (divided)
  • 1 teaspoon black pepper (divided)
  • ½ teaspoon smoked paprika
  • ½ teaspoon dry mustard powder
  • 4 cups vegetable broth
  • ½ cup shredded cheddar cheese (plus more for serving)
  • 1 cup milk

Instruction

  • Preheat the oven to 400°F, and line a large baking sheet lined with parchment paper.
  • Arrange the potatoes, carrots and onions on the baking dish, drizzle 1 tablespoon olive oil, season with 1 teaspoon salt and ½ teaspoon black pepper and toss to coat. Roast the vegetables in the preheated oven for 25 minutes, tossing halfway through.
  • In another small baking sheet lined with parchment paper, add the broccoli, drizzle with remaining olive oil, and season with remaining salt and pepper; toss to combine. Roast the broccoli for 10 minutes.
  • Transfer all the vegetables, except for the broccoli to a deep pot. Pour the vegetable broth over the roasted vegetables and bring to a boil.
  • Lower heat to a simmer, and blend using an immersion blender until smooth and creamy. Add the broccoli and pulse a few times to incorporate the broccoli. Stir in cheddar cheese and milk.
  • Serve warm with extra cheese on top, if desired.