Roasted Cauliflower & Leek Soup

Ingredients

• 2 tbsps vegetable oil
• 1/3 cup evaporated milk
• 3 tbsps butter
• 1 tsp pepper
• 1/2 tsp tarragon leaves
• 1 tsp salt
• 4 cups chicken stock
• 1 head large cauliflower
• 1 tsp chives, chopped
• 2 cloves garlic
• 2 leeks, white parts only
• 1 sprig parsley, chopped
• 1/4 cup flour

Directions

1. Preheat oven to 135 °C.
2. Stir garlic and oil together and pour oil mixture over cauliflower on a baking sheet. Toss to coat.
3. Roast cauliflower in oven until tender and lightly browned, about 30 minutes.
4. Melt butter and stir in leeks and cook until fragrant. Add flour and blend and continue to cook for 5 to 10 minutes.
5. Add cauliflower, chicken stock and evaporated milk and simmer until flavours have combined 20 to 25 minutes.
6. Stir in herbs and salt and pepper simmer until desired thickness 10 to 15 minutes more.