Roasted Cauliflower, Garlic, and Leek Soup

Ingredients

• 1 head cauliflower, cut into florets
• 3 tablespoons olive oil
• Salt and ground black pepper to taste
• 4 cloves garlic
• 1/4 cup butter
• 2 stalks celery
• 1 leek – split, cleaned, and minced
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 1 teaspoon dried marjoram

Directions

Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.

Put cauliflower florets into a large bowl. Drizzle olive oil over the cauliflower; season with salt and pepper. Add garlic to the cauliflower and spread onto a baking sheet.

Roast in preheated oven for 15 minutes, turn the florets and garlic, and continue roasting until golden brown, about 10 minutes more.

Melt butter in a large pot over medium heat. Cook and stir celery and leek in hot butter until softened, about 5 minutes. Stir flour into the celery mixture; cook and stir until flour is heated, 2 to 3 minutes more.

Stream chicken broth into the pot while continually stirring to incorporate. Add cauliflower, garlic, and marjoram to the broth mixture; bring to a simmer and cook until the flavors develop together, about 10 minutes.

Blend soup with an immersion blender to your desired consistency; season again with salt.