A delicious and comforting soup made with roasted cauliflower and a hint of fresh herbs.
Preheat your oven to 425°F (220°C).
Preheating ensures even roasting of the vegetables.
On a baking sheet, toss the cauliflower florets, sliced leeks, and garlic cloves with olive oil, sea salt, black pepper, and nutmeg.
Cut the vegetables into similar sizes for even roasting.
Roast the vegetables in the oven for 25-30 minutes, stirring halfway through, until golden brown.
Stirring halfway ensures even browning.
Transfer the roasted vegetables to a large saucepan. Add the vegetable broth and bay leaf.
Scrape all the roasted bits from the baking sheet for extra flavor.
Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes.
Simmering allows the flavors to meld together.
Remove the bay leaf, then blend the soup in batches until smooth.
Blend in small batches to avoid spills.
Return the blended soup to the saucepan and stir in the milk. Reheat gently.
Do not boil after adding milk to prevent curdling.
Serve the soup in bowls, garnished with fresh parsley and a drizzle of olive oil.
Use a swirl of cream for an elegant presentation.
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