Roasted Cauliflower, Leek, and Carrot Soup

serves 6 - 8 

1 large cauliflower, chopped into small pieces

3 cloves garlic, smashed

3 tbsp olive oil

1 tsp salt

1 tsp smoky paprika

1 tsp chili flakes

3 carrots, peeled and chopped

2 leeks, sliced

1 tbsp butter

1 tsp cracked black pepper

10 cups stock

1 fresh lemon, juiced

1/2 cup grated Parmesan cheese

1 bunch green onions, sliced

Preheat the oven to 425ºF.

On a baking sheet, scatter the cauliflower and the garlic cloves. Toss with olive oil, sprinkle with salt, paprika and chili flakes. Bake for 30 minutes, flipping the cauliflower half way through.

In a large soup pot, fry the carrots, leeks, and black pepper with butter on low heat for 10 minutes, or until the leeks soften. Add the stock and bring to a simmer.

Once the cauliflower is done, place half into the soup pot and set the rest to the side. Cook the soup on low until the vegetables are very soft, roughly 30 minutes. Puree in a blender until smooth.

Add the rest of the cauliflower pieces, the lemon juice and Parmesan cheese to the soup. Garnish with green onions, chili flakes and a drizzle of olive oil. Serve luke warm.

Can be kept in the fridge for a few days.