from pinch my salt
3 small russet potatoes, peeled and cut in chunks
1 sweet potato, peeled and cut in chunks
1 small head of cauliflower, cut in chunks
1/2 head of broccoli, cut in chunks
2 leeks, white part only, rinsed well and sliced
1 onion, cut in chunks
3 large garlic cloves, peeled
Put all of the vegetables in a roasting pan and toss with:
3 tablespoons olive oil
1 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon coriander powder
large pinch of kosher salt
fresh ground black pepper
Pour in:
one cup of vegetable broth
1/2 cup of white wine
Roast at 400 degrees, stirring occasionally, until veggies are tender and slightly browned (about 30 minutes).
In a large saucepan, heat two tablespoons of butter over medium heat, then add:
1/2 onion, diced
one carrot, diced
one celery stalk, diced
Cook, stirring for about five minutes or so then add the roasted vegetables, making sure to scrape out all the liquid with a spatula. Next, add three more cups of vegetable broth. Bring to a simmer, then puree with and immersion blender, leaving it just a bit chunky.
Add one cup of milk and one cup of defrosted frozen corn, and heat through. Season with salt and freshly ground pepper to taste. Finally, add a tablespoon or two of hot sauce, to taste (I used Cholula).
