Servings: 10

4 T EVOO 4 T EVOO
1 small onion, peeled and chopped 1 small onion, peeled and chopped
3 stalks celery, chopped 3 stalks celery, chopped
1 large carrot, peeled and chopped 1 large carrot, peeled and chopped
1 small head of cauliflower 1 small head of cauliflower
4 tsp minced garlic 4 tsp minced garlic
2 large sweet potatoes, peeled and cut into inch-chunks 2 large sweet potatoes, peeled and cut into inch-chunks
1 purple sweet potato, peeled and cut into inch-chunks 1 purple sweet potato, peeled and cut into inch-chunks
6 C no salt added vegetable broth or stock 6 C no salt added vegetable broth or stock
½ C Fage Greek yogurt, fat free ½ C Fage Greek yogurt, fat free
3 T fresh dill, chopped 3 T fresh dill, chopped
2 T lemon juice 2 T lemon juice
Specialty cheese of choice, 2 C shredded Specialty cheese of choice, 2 C shredded
Black pepper to taste Black pepper to taste

Preheat oven to 375.
Heat 2T oil in pot over medium heat. Add onion and cook until golden brown (8 to 10 minutes).
Add garlic and cook 1 more minute.
Add potatoes and broth to pot. Bring to a boil over high heat. Reduce heat to simmer, cover and cook potatoes until tender (about 20 to 25 minutes). Remove from heat and left cool for roughly 30 minutes.
While potatoes are cooking, heat 1T in pan over medium-high heat. Add celery and carrots and saute approximately 10 minutes or until golden and slightly toasted. Remove from heat and set aside.
Add cauliflower, 1T oil and black pepper to medium bowl. Toss until evenly coated and then transfer to a prepared baking sheet. Bake for 20 minutes. Remove from oven and set aside.
Transfer soup to blender and blend until smooth. Then add back to original pot and place over low-medium heat.
Add shredded cheese and stir until melted.
Add yogurt and dill and mix until evenly distributed.
Lastly, add cauliflower, carrots and celery. Mix and serve!

*EVOO - extra virgin olive oil  *EVOO - extra virgin olive oil