Roasted Cauliflower and Leek Soup

Ingredients

• •1 medium Head cauliflower
• •2 leeks
• •6 Cloves garlic
• •2 tablespoons olive oil
• •2 Cans chicken broth
• •kosher salt
• •ground pepper

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Method

From foodista.com — read the original

1. 1Preheat oven to 425 degrees Farenheit.
2. 2Spread chopped cauliflower, leeks and garlic on baking sheet.
3. 3Drizzle olive oil on vegetables and mix well to thoroughly coat.
4. 4Sprinkle with kosher salt.
5. 5Roast in oven for 40-45 minutes. Vegetables should be brown on edges and slightly softened.
6. 6Pour roasted vegetables into a saucepan and add 2 cans of chicken broth and fresh ground pepper to taste.
7. 7Over medium high heat, heat vegetables and broth until it bubbles.
8. 8Using 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.
9. 9Just 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.
10. 10(You can vent the lid a little to help reduce the chance of this happening.)