roasted cauliflower & leek soup

◾about 2 cups chopped cauliflower
◾2-3 leeks, white and very light green parts, chopped (about 1 to 1.5 cups)
◾2 cloves of garlic
◾olive oil, for drizzling
◾1/2 cup raw, unsalted, un-roasted cashews, soaked overnight* (see note)
◾1.5 teaspoons miso paste (or just salt if you don't have any)
◾leaves from a few sprigs of marjoram or thyme
◾3 cups of water or chicken stock
◾2 tablespoons more olive oil (to blend into the soup)
◾1/8 teaspoon smoked paprika (or more to taste)
◾squeeze of lemon
◾a few more pinches of salt
◾red pepper flakes (optional)
◾splash of white wine vinegar or champagne vinegar, at the end (especially if you made yours too spicy like I did).

Instructions
1.Preheat oven to 400 degrees. Spread cauliflower, leeks and garlic on a baking sheet. Drizzle with olive oil and sprinkle with a few pinches of salt & pepper. Roast for 20-30 minutes, rotating halfway through. Remove when everything is starting to turn golden, but before the leeks are burning (if a few get too charred, it's ok, just pick them out later).
2.Add to your blender (a Vitamix ideally), the veggies you just roasted, drained cashews, marjoram leaves, miso paste, a squeeze of lemon and half the water (1.5 cups). Blend until pureed. Add olive oil, paprika, and the rest of the water. Blend again. Taste and adjust seasonings.
3.Pour into a medium saucepan and heat just until it's warm. Stir in a little more water if it's too thick. Serve with bread on the side.


Serving Size: 3

Number of Servings: 4

Recipe submitted by SparkPeople user SPARKYBEAV.