Roasted Cauliflower Fennel Leek Soup

12 ounces cauliflower heads

2 leeks, sliced (just the white part)

1 head fennel, sliced (just the white part)

4 cloves garlic, slightly smashed

1 tablespoon olive oil

Kosher salt and pepper, to taste

1 teaspoon fresh thyme leaves

1/2 teaspoon crushed red pepper

1/2 cup chicken stock (you can also use vegetable stock)

1/2 cup heavy cream (or any desired nut milk)

For topping, minced chives or fennel tops (optional)

Preheat oven to 425 degrees.

On a rimmed baking sheet add cauliflower, leeks and fennel.

In a small piece of foil add garlic. Bring the foil up around the garlic leaving a small hole at the top. Place onto the baking sheet with vegetables.

Add about 1 teaspoon of the olive to the foiled garlic and drizzle the rest of the olive oil over the vegetables.

Sprinkle with kosher salt and pepper and quickly toss to evenly coat all vegetables.

Roast for about 15 minutes or until the vegetables are soft and roasted. Remove from the oven and set aside.

In a high powered blender (Vitamix or Blendtec) add roasted vegetables, fresh thyme leaves, crushed red pepper, chicken stock and heavy cream.

Blend until smooth and creamy.

Taste and season with salt and pepper if needed.

Garnish with chives and fennel greens if desired.

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