Cauliflower, Potatoes and Leeks, oh my...

This week's CSA bounty included the ingredients for this tasty soup:

Roasted Cauliflower Soup

1 lb Potatoes peeled and cubed
3 Leeks, white portion sliced thinly
1 Shallot, finely diced
1/2 Head of Cauliflower, cut into bite sized pieces
1 qt. Trader Joe's Organic Vegetable Broth
¼ Cup of Olive Oil
¼ Teaspoon of Chili Powder
¼ Teaspoon of Red Pepper Flakes
1 Tablespoon fresh chopped parsley
Salt and Pepper to Taste

Preheat oven to 400 degrees. Place cauliflower florets and parsley in a zippered storage bag. Add 1 T of olive oil and sprinkling of sea salt and black pepper. Seal and shake bag to coat the cauliflower with the oil and seasonings. Spread cauliflower in a single layer on an oiled baking sheet. Place in oven and bake until the florets are golden brown and the cauliflower is just tender when pierced with a fork.

Over medium heat, Heat remaining 3 T olive oil in a large pot. Add leek and shallot. Sauté until translucent, about 5 minutes. Stir in chili powder and pepper flakes.

Add vegetable broth and potatoes to the soup pot and simmer until potatoes are tender.

Process soup mixture in a blender to purée. (I prefer using a handheld blender and purée right in the pot)

Stir roasted cauliflower into the puréed soup, correct seasoning, heat thoroughly and serve with crusty bread.