1 head Romanesco Cauliflower

1 lb Yukon Gold Potatoes

1-2 sprigs of Thyme

4 cups Vegetable Broth

Sea Salt and Pepper

Olive Oil

1/4 cup Heavy Cream (optional)

Preheat the oven to 375 degrees.

Chop the potatoes and Romanesco cauliflower into roughly 1-inch pieces.

Toss them lightly in olive oil and spread on a baking sheet. Roast for 15 minutes or until the cauliflower is slightly browned on the edges and a fork can be easily inserted into the potatoes.

After the potatoes and cauliflower are cooked, add them to a soup pot along with the vegetable broth, a sprig of thyme and sea salt and pepper, to taste.

Bring the mixture to a boil; then simmer for 5 minutes.

Remove soup from heat and discard the sprig of thyme. Using an immersion blender or a blender to purée, process in batches. Stir in the heavy cream, if using, and season with more sea salt and pepper, to taste.