Mustard Roasted Spiced Broccoli Potato Soup

• 1 bunch Broccoli, about 12-15 florets
• 2 Small Red skin potatoes, cut into half inch cubes
• 1 Medium onion, chopped into half inch cubes
• 2 tablespoons Mustard
• 2 tablespoons Olive oil, or any oil of your choice
• 1/2 teaspoon Salt,
• 1/4 teaspoon Black pepper
• 2 Cloves garlic, chopped
• 1/4-1/2 teaspoons Ras-el-hanout ( Optional ), or any spice mix of your choice.
• 2-3 cups Water
• 1 handful Cilantro or parsley, chopped
• 1 tablespoon Oil

1. Combine first 7 ingredients, spread on a baking sheet.rnBake at 400 deg for 30-40 mins, till the vegetables are cooked.
2. In a saucepan, heat 1 tbsp oil, saute garlic for a few seconds, turn off the heat and add the Ras-el-hanout or any spices you prefer. Some suggestions- red pepper flakes or cumin or garam masala. You can omit the spices as well.
3. Add the mustard roasted veggies and water to the garlic oil and bring to a boil.
4. Let it cool a bit, then puree the soup with cilantro or parsley.rnServe with grilled cheese sandwich.
5. This is a very creamy soup. rnEnjoy.

broccoli, red skin potatoes, onion, mustard, olive oil, salt, black pepper, garlic, raselhanout, water, handful cilantro, oil

Taken from food52.com/recipes/38499-mustard-roasted-spiced-broccoli-potato-soup (may not work)