On a frigid weeknight in January, these things spell ALL IS WELL: the aroma of roasting vegetables, an oven-warmed kitchen, and a hot bowl of delicious soup.

This creamy, toasty, garlicky, silky, soup is just the boost of nutrition needed to keep one’s immune system strong.

We shopped the Coventry WinterFresh Farmers’ Market for the leeks, garlic, olive oil, raw milk, pesto, and even the chicken from which we made the broth.

This recipe is easy and can be done in steps if you’d like… roast the veggies one night, blend to make soup in just a few minutes the next. It freezes well, too, and would make a great candidate for National Soup Swap Day!
Roasted Cauliflower, Garlic & Leek Soup TextRoasted Cauliflower, Leek & Garlic Soup

3 leeks, white and light green parts, washed and thickly sliced
2 bulbs garlic, separated into cloves, peeled, and root ends trimmed
1 large head cauliflower, cut into florets
2 tablespoons olive oil
1/4 teaspoon smoked sea salt
1/4 teaspoon ground black pepper
3 cups homemade chicken broth
1 cup whole milk
Smoked paprika
Red pepper flake
1 cup basil or roasted tomato pesto

Preheat oven to 425.

Toss leeks, garlic, and cauliflower with oil, smoked sea salt, and black pepper. Place on a large baking sheet lined with parchment paper and roast in center of oven, stirring occasionally until cauliflower is browned and almost tender, 25 to 30 minutes.

Scrape vegetables into large saucepan. Add chicken broth. Bring to a boil then reduce heat. Cover and simmer until very tender, 10 to 15 minutes.

Working in batches, puree in a food processor or blender for 3 minutes. Return to saucepan.

Stir in milk. Use additional milk or water to thin if needed. Add paprika and pepper flake to taste.

Reheat and swirl each bowl with a spoonful of pesto before serving.
Roasted Cauliflower, Garlic & Leek Soup VEG (1 of 1)-2