Creamy and flavorful roasted cauliflower soup with hints of garlic and leek.

This roasted cauliflower, garlic, and leek soup is a deliciously creamy and hearty dish that will warm you up from the inside out. Roasting the veggies adds depth of flavor, while the leek brings a subtle sweetness to the dish. Perfect for cold weather nights or anytime you need a comforting meal.

Ingredients

• 1 head of cauliflower, chopped into florets
• 2 leeks, trimmed and sliced
• 4 cloves of garlic, minced
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 cup heavy cream
• Salt and pepper to taste

Directions

1. Preheat oven to 400°F.
2. Place cauliflower florets, leeks, and garlic on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 25-30 minutes, or until vegetables are tender and slightly caramelized.
3. Transfer roasted vegetables to a large pot. Add vegetable broth and bring to a simmer. Use an immersion blender to puree the soup until smooth.
4. Stir in heavy cream and heat through. Season with additional salt and pepper to taste.
5. Serve hot and garnish with a drizzle of olive oil and freshly cracked black pepper.
6. Enjoy!

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