Chopped herbs as garnishsuch as chives, thyme, or dill
Grated parmesan cheeseas a garnish (not vegan)
Preheat oven to 425° F. Place cauliflower florets and leeks on foil-lined baking sheets and drizzle with 2-tablespoon olive oil. Lightly sprinkle with salt and pepper. Bake 10-12 minutes, until tender and slightly browned. Remove from the oven and set aside. Cut leeks into smaller pieces.
Heat the remaining olive oil to medium heat in a large pot. Add chopped leeks, celery, garlic, salt, and pepper. Saute until vegetables are tender, about 7 minutes.
Add roasted cauliflower, vegetable stock, and bay leaves. Cover, reduce heat, and simmer for 30 minutes.
Remove from heat and discard bay leaves. Cool slightly then use an immersion blender to puree into a smooth consistency. If using a traditional blender see notes below.
Ladle into bowls and serve with a sprinkle of black pepper and chopped herbs as garnishes, as well as optional Parmesan cheese or a drizzle of olive oil.
I prefer the flavor of chicken stock which works great in this recipe. Use vegetable stock for a vegan option
I used regular stock, not reduced sodium. Use low-sodium stock if desired, or adjust the amount of salt to reach desired taste
Parmesan cheese adds great flavor to the soup but isn’t vegan. Add if desired before blending or as a garnish
If you don’t have an immersion blender you can use a regular smoothie-style blender. It may steam and sputter when blended, so be sure to let the soup cool a bit before blending. Also, only fill the blender about halfway and blend in smaller batches to allow room for steam to escape. Heat again once blended if desired.