First, preheat your oven to 420°F.

Prep the cauliflower by washing, drying and breaking up into chunks. You can use a knife for this or your hands. Discard any hard greens or wash then freeze them to make vegetable broth.

Next, peel the onion then chop into quarters. No need to peel the garlic cloves.

Lastly, cut off the ends of the leeks and discard any dark, hard ends.

Cut the leeks lengthwise then wash thoroughly. Leeks tend to have dirt and sand in between the layers.

Once rinsed well, chop the leeks into 1/4 inch half moons.

The size of the chopped vegetables does not matter too much as the soup is blended in the end.

Add the vegetables to a large baking sheet lined with parchment paper and spread them out into one even layer.

Drizzle with 2 Tablespoons of olive oil and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Roast for the vegetables on the middle rack for 20-25 minutes or until golden with some charred bits.

Heat a large soup pot then add 2 Tablespoons of olive oil and add the sliced leeks.

Sauté on medium heat until translucent, about 10-15 minutes, stirring occasionally.

Next, add the roasted cauliflower, onion and peeled garlic to the pot.

Pour in vegetable broth then cover the pot and simmer on medium-low heat for 5 minutes or until the cauliflower is fork tender.

Blend the soup until smooth using an immersion blender or a regular blender.

If you are using a regular blender, blend the soup in 3 batches.

Be careful when blending hot soup. Use a kitchen towel to cover the top and allow a good amount of room so it does not explode out of the top.

Once fully blended, add the soup back to the pot.

At this stage, I like to add a bit of apple cider vinegar or fresh lemon juice for a bit of acidity. This is optional but recommended.

Serve the soup hot and garnish with parsley, a drizzle of olive oil, freshly cracked black pepper and a pinch of cayenne pepper or paprika powder.

Leftovers can be stored in the refrigerator for up to 5 days.