From Jeanette's Healthy Living

1 head cauliflower, cut into florets

4 tablespoons olive oil, divided

1 onion, chopped

1 leek, cleaned well, chopped

2 potatoes, peeled, cut up

1/4 teaspoon turmeric

3 sprigs thyme

1 bay leaf

8 cups vegetable or chicken broth

1 cup cooked chestnuts

salt and pepper, to taste

Preheat oven to 400 degrees. Toss cauliflower with 2 tablespoons of olive oil. Place on parchment paper lined baking sheet. Roast cauliflower for about 20 minutes until tender and lightly browned.

Heat remaining 2 tablespoons of olive oil in large soup pot. Add onion and leek and saute until translucent, about 2-3 minutes. Add potatoes, turmeric, thyme, bay leaf and broth. Bring to a boil, then reduce heat and cook, covered, for 15 minutes.

Add chestnuts and roasted cauliflower and continue to cook 15-20 minutes until potatoes are tender. Carefully puree soup in a blender. Season with salt and pepper.

Served 6-8.