Roasted Cauliflower and Potato Soup

• 2 cups roasted cauliflower (tossed with olive oil and Raz El Hanout or curry)
• 1/2 cup chopped onion
• 1 medium carrot
• 1 rib of celery
• 2 good sized yukon gold potatoes
• parsley, bay leaves, thyme, dill other herbs to taste
• 4 cups water
• salt and pepper

Start with a basic mirepoix and sweat until soft in good olive oil. Add about a quart of water, about a teaspoon of salt, a few grinds of white or black pepper, the peeled and cubed potato, the bay leaves and parsley stems (the leaves will go in when the soup is done). At this point I decided that some thyme and dill sounded good too. Bring to a boil and reduce heat to a simmer. When the potatoes are soft, turn off the heat, blend until pretty smooth with an immersion blender and add the finely chopped cauliflower and minced parsley leaves. Correct the seasoning and serve. All but about a cup of the soup fit back into that beautiful German canning jar to go into the refrigerator.