Castellon's Kitchen: Toil and Trouble Soup (Roasted Potato Cauliflower Soup)

Double, double toil and trouble; Fire burn and cauldron bubble...Hello my little pretties...It's time to get ready for All Hallows Eve. We've waited all year and the time is finally upon us, so fire up your cauldrons and get ready to fill up the kiddies with this mysteriously delicious Toil and Trouble Soup. Don't let the name scare you. You won't be stuck stirring your cauldron all day, it comes together as easily as a wave of your wand. Gorgeous roasted violet cauliflower and two kinds of purple potatoes are blended with sauteed onions, white carrots, garlic and fennel to make a satisfying and beautifully festive Halloween Meal. It's sure to keep the kids warm as they venture out for a night of trick-or-treating. Serve it all by itself or with BLT sandwiches. I topped my soup with crispy homemade potato chips, sour cream and chives, but feel free add cheddar cheese and bacon bits, just like a loaded Baked Potato Soup. Enjoy!
🎃🎃🎃 6 days until Halloween 🎃🎃🎃

Toil and Trouble Soup (Roasted Potato Cauliflower Soup)

Adapted recipe from wifemamafoodie.com
Serves 4-6

2 purple sweet potatoes, peeled and cut into 1" pieces
5-6 purple potatoes, peeled and cut into 1" pieces
1 small head of purple cauliflower, cut up
olive oil
3 very small purple potatoes for frying, sliced thin
1/2 bulb fennel, chopped
1 large onion, chopped
4-5 cloves garlic, chopped
1 small *white carrot, diced (1/2 cup)
4 cups chicken stock(substitute with vegetable stock)
salt and pepper to taste
1 tsp Penzeys® Parisien Herbs (substitute 1/2 tsp dried chives & 1/4 tsp thyme)
chives (garnish)
fried purple potatoes (garnish)
swirl of sour cream

NOTE*Do not use Orange or purple carrots for this soup. Remember the color wheel in Art class...Orange + Purple = Brown. Trust me on this...my first attempt I used purple carrots...BTW they are orange on the inside...and the soup turned a disturbing shade of brown. No beautiful violet soup...only earthy ugly brown.

Preheat oven to 450 degrees
Prepare potatoes and cauliflower and toss with enough olive oil to evenly coat vegetables. Spread out on a parchment lined cookie sheet and roast for 30-35 minutes or until vegetables are cooked.

While vegetables are cooking quickly fry some sliced purple potatoes into crunchy chips for garnish. Drain on a paper towel and salt. (I sprinkled these with a gorgeous purple sea salt I picked up at Aldi® last year, but don't sweat it if you don't have purple salt, regular Kosher salt works too.)

In a large dutch oven, add 1 T olive oil, onions, white carrots and fennel and saute until vegetables are tender, ~10 minutes. Add chicken stock and simmer for a few minutes. Add roasted vegetables to the pot and heat for about 2-3 minutes to soften some of the roasted vegetables that might have browned in the oven. Add 1 tsp Parisien Herbes or substitute with 1/2 dried chives and 1/4 tsp thyme.

In batches, transfer soup to a blender and puree until smooth. Salt and pepper to taste. Ladle into bowls and swirl in some sour cream, top with purple chips and chives and Enjoy!