3 cups cubed cauliflower (1–2 heads)

3 cups trimmed and sliced leeks (3–4 large leeks, white and light green parts only)

2 large russet potatoes, peeled and chopped into 1-inch pieces

1 medium yellow onion, thinly sliced

6 cloves garlic

2–4 Tbsp extra virgin olive oil

Kosher salt and freshly ground black pepper, to season

8 cups vegetable or chicken broth

¼ cup chopped fresh flat-leaf parsley

Preheat your oven to 400°F. Line a baking sheet with parchment paper.

In a bowl, combine the cauliflower, leeks, potatoes, onions, garlic, and oil. Toss well with 2 Tbsp of olive oil to coat the vegetables. Add more oil as needed to evenly coat the vegetables (you don’t want them to be soggy). Transfer the vegetables to the prepared baking sheet and roast until tender, 30–40 minutes. Transfer all the potatoes and ¼ cup of the cauliflower to a medium bowl, season with salt and pepper to taste, and set aside.

Place the remaining vegetables in a large soup pot and add the broth. On high heat, bring to a boil. Reduce the heat to low, cover, and simmer gently until the vegetables are tender, approximately 20–25 minutes. Allow to cool.

Blend with an immersion blender or transfer to a stand blender (in batches if necessary), and blend until smooth.

If blended in a stand blender, pour the soup back into the pot, then add the roasted potatoes and reserved roasted cauliflower pieces, and continue to cook for 15 minutes.

Ladle into serving bowls and garnish with the parsley and caramelized onions.

Store in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 6 months.