Roasted Cauliflower and Leek Soup

Preheat oven to 425 degrees Farenheit.

Spread chopped cauliflower, leeks and garlic on a baking sheet.

Drizzle olive oil on the vegetables and mix well to thoroughly coat. Sprinkle with kosher salt.

Roast in the oven for 40-45 minutes. Vegetables should be brown on the edges and slightly softened.

Pour roasted vegetables into a saucepan and add the chicken broth and fresh ground pepper to taste.

Over medium high heat, heat vegetables and broth until it bubbles.

Using an immersion blender (stick blender), thoroughly puree all contents of the saucepan. If you don’t have an immersion blender, you can use a regular blender. Just be careful putting hot liquids in a blender as they can cause the lid to come flying off, sending your yummy soup all over your kitchen. (You can vent the lid a little to help reduce the chance of this happening.)

Note: you can also use vegetable stock or broth.