Seasonal Delight: Quick Roasted Cauliflower Soup

 Makes 2 quarts

1 large head cauliflower, chopped into florets

2 tablespoons olive oil, divided

1 tablespoon unsalted butter

1 large leek, cleaned and sliced

1 quart vegetable broth or chicken stock

Kosher salt and black pepper

1/4 cup heavy cream (optional)

Preheat oven to 425-degrees F. Place cauliflower on a sheet pan, drizzle with olive oil, and season with 1 teaspoon salt and black pepper to taste. Roast for 20 minutes or until tender and gently browned. In a large soup pot, heat butter and an additional tablespoon of oil. Add chopped leeks, season with salt and pepper and cook until tender, about 5 minutes. Add roasted cauliflower and chicken stock and bring to a boil. Reduce heat, stir in cream, if using. Using an immersion blender, puree until smooth. Taste for seasoning and serve.

Nutrition Info Per Serving
: Calories: 90; 
Total Fat: 6 grams; 
Saturated Fat: 2 grams
; Total Carbohydrate: 6 grams
; Sugars: 2 grams; Protein: 3 grams; 
Sodium: 250 milligrams
; Cholesterol: 9 milligrams; 
Fiber: 2 grams