Ingredients:

  • 600g cauliflower, cut into small florets
  • 400g yellow zucchini, sliced into rounds
  • 30g garlic, peeled and smashed
  • 3 tbsp olive oil
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 tbsp unsalted butter
  • 110g yellow onion, diced
  • 100g leek, white and light green parts only, sliced
  • 4 cups low-sodium vegetable broth
  • 1 tsp dried thyme
  • 1 tbsp lemon juice
  • ½ cup coconut milk
  • 30g grated Parmesan cheese

Instructions:

  1. Preheat your oven to 400°F (200°C). Toss the cauliflower florets, zucchini rounds, and garlic cloves on a baking sheet with olive oil, salt, and pepper.
  2. Roast the vegetables for 20–25 minutes, tossing halfway through, until the edges are mahogany-colored and tender.
  3. While the vegetables roast, melt butter in a Dutch oven over medium heat. Add the diced onion and sliced leeks, sautéing for 6–8 minutes until translucent and fragrant.
  4. Transfer the roasted vegetables and all the pan juices into the pot.
  5. Pour in the vegetable broth and stir in the dried thyme.
  6. Simmer briefly, then use a high-speed immersion blender to puree the soup until completely smooth and velvety.
  7. Stir in the lemon juice and optional coconut milk or grated Parmesan cheese before serving.