Roasted Cauliflower and Leek Soup

Preheat oven to 350°F. Place cauliflower florets, leeks, and garlic on a sheet pan. Drizzle olive oil over vegetables and sprinkle with salt and pepper. Gently toss vegetables on the pan to coat.

Roast for 30-40 minutes until all vegetables are golden brown. Be sure to move the vegetables around on the pan once or twice during the roasting process to ensure even browning.

While vegetables are roasting, place the stock, water, and bouillon in a small saucepan and heat over medium heat until bouillon dissolves. Turn heat off once dissolved.

When the vegetables are golden brown, remove from oven and carefully place in the stock. Using the smart stick, blend until all large pieces are smooth. Turn heat up to medium. Season again with salt and pepper to taste.

Serve warm with a drizzle of olive oil and freshly cracked black pepper.

Makes 4 large bowls.