This soup is creamy without having dairy because of the smooth quality of blended, roasted cauliflower. The leeks add a savory element while the roasted cauliflower adds complexity. Finishing the soup with walnut oil brings out the nuttiness of the dish.

Roasted Cauliflower Soup

Ingredients:

• 2 heads cauliflower, cleaned and chopped
• 4 leeks, cleaned and chopped
• 1/8 cup extra virgin olive oil
• 4 cups broth
• Salt & Pepper, to taste
• Walnut oil

Instructions:

1. Turn the oven on to 450 degrees.
2. Wash and cut cauliflower into 2 inch slices.
3. Put on cookie sheets and drizzle with olive oil.
4. Roast in the oven until soft and just browned, about 25-30 minutes.
5. Wash and chop leeks.
6. Heat 1/8 cup olive oil in a large soup pot.
7. Add leeks and stir until soften, about 10 minutes.
8. Add cauliflower and sauté for 5 minutes.
9. Add vegetable broth and salt and pepper.
10. Bring to a simmer and cook for 10 minutes
11. Let soup cool. Blend in a blender until smooth.
12. Reheat soup and serve with 1 teaspoon of walnut oil on top.
13. Enjoy!