Creamy Vegetable Soup With Spelt Bread And Almond Butter

• 1/2 head cauliflower
• 3 stalks celery, chopped
• 1 large onion, chopped
• 2 carrots, chopped
• 1 red or yellow bell pepper, chopped
• 2 tablespoons extra-virgin olive oil
• 2 cups gluten-free chicken or vegetable stock
• 1 teaspoon dried tarragon
• 1/2 teaspoon salt and pepper, to taste
• gluten-free spelt bread
• nut butter

1. Preheat oven to 400 degrees.
2. Toss cauliflower, celery, onion, carrots and bell pepper in olive oil and spread in a single layer in a large roasting pan. Cook in preheated oven for 45 minutes or until vegetables are softened.
3. Add chicken stock and roasted vegetables to a large stockpot and simmer for 15 minutes.
4. Add tarragon, salt and pepper, to taste.
5. Carefully puree soup in small batches in a blender or food processor.
6. Add water or additional stock to thin to desired consistency
7. *Serve with gluten-free spelt bread and almond butter

cauliflower, stalks celery, onion, carrots, red, extravirgin olive oil, chicken, tarragon, salt, bread, nut butter

Taken from www.epicurious.com/recipes/member/views/creamy-vegetable-soup-with-spelt-bread-and-almond-butter-52350121 (may not work)