Roasted Cauliflower and Leek Soup

This is a wonderful, full-flavoured soup that is warming on a cold winter's day.  And with an ingredient list of old cheddar, roasted cauliflower, and delectable leeks...how could it not be delicious?  When I made it I only pureed it a bit with the blender so that there were still tasty pieces of cauliflower in the soup.  Roasting the cauliflower first added a wonderful nutty taste.  I sometimes roast cauliflower as a side dish and then toss some Parmesan cheese on it using this same roasting method- it's delicious!

Roasted Cauliflower and Leek Soup

1 small head of cauliflower, cut into florets

1+1 tbsp olive oil

2 leeks, ends and dark green parts removed

2 1/2 cups vegetable broth

1/2 cup white wine

1/2 tsp dried thyme

1 cup shredded old white cheddar

1 cup milk

salt and pepper

optional: parsley and/or orange cheddar for garnish

Preheat the oven to 400F.  Toss the cauliflower with 1 tbsp of olive oil and some salt and pepper.  Roast on a baking sheet for 20-30 minutes, until browned, stirring once or twice.

Cut the leek in half lengthwise and then thinly slice both halves. In a large pot heat the remaining oil then add the leek.  Cook for about 5 minutes, or until it is softened.  Add the broth, wine, thyme, and roasted cauliflower.  Bring to a boil and then simmer for 20 minutes.

Use a submersion (hand) blender to puree the soup into the desired consistency.  Mix in the cheese and milk and heat through.  Season with salt and pepper and enjoy!