Roasted Cauliflower & Leek Soup

Ingredients

• About 2 cups chopped cauliflower
• 2-3 leeks, white and very light green parts, chopped (about 1 to 1½ cups)
• 2 garlic cloves
• Extra-virgin olive oil, for drizzling
• ½ cup raw, unsalted, un-roasted cashews, soaked overnight* (see note)
• 1½ teaspoons miso paste (or just salt if you don't have any)
• Leaves from a few sprigs of marjoram or thyme
• 3 cups water
• 2 tablespoons more olive oil (to blend into the soup)
• ⅛ teaspoon smoked paprika (or more to taste)
• Squeeze of lemon
• Sea salt and fresh black pepper
• 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 the oven to 400 degrees. Spread the 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 the veggies you just roasted, drained cashews, marjoram leaves, miso paste, a squeeze of lemon and 1½ cups water. Blend until pureed. Add the 2 tablespoons olive oil, paprika, and the remaining 1½ cups water. Blend again. Taste and adjust seasonings.
3. Pour into a medium saucepan and heat just until the soup is warm. Stir in a little more water if it's too thick. Serve with bread on the side.