Instructions

1. 1

   Preheat oven to 425 degrees Farenheit.

2. 2

   Spread chopped cauliflower, leeks and garlic on baking sheet.

3. 3

   Drizzle olive oil on vegetables and mix well to thoroughly coat.

4. 4

   Sprinkle with kosher salt.

5. 5

   Roast in oven for 40-45 minutes. Vegetables should be brown on edges and slightly softened.

6. 6

   Pour roasted vegetables into a saucepan and add 2 cans of chicken broth and fresh ground pepper to taste.

7. 7

   Over medium high heat, heat vegetables and broth until it bubbles.

8. 8

   Using 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. Just 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. (You can vent the lid a little to help reduce the chance of this happening.)