POTATO + ROASTED CAULI + LEEK SOUP w rosemary croissant croutons

Preheat your oven to 375 degrees Fahrenheit. Cut your cauliflower into small florets and roast for 30 minutes, then broil at the last few minutes to brown them up and add flavor to the soup. Chop up Yukon potatoes, thinly slice leeks, and mince your garlic. In a large pot, add olive oil, leeks and garlic and sauté for 5 minutes. Add in potatoes and cook for another 5 minutes. Add in your liquids (vegetable broth and cashew milk) and set the lid on, then simmer until the cauliflower is done roasting. Add the roasted cauliflower into the pot (reserve a couple small florets for garnish) and simmer for another 15 minutes or until potatoes are fully cooked through and very soft. Add in Italian seasoning (one tablespoon before blending), nutritional yeast, balsamic vinegar, salt, and pepper. Use an immersion blender (or transfer to a regular blender), to blend soup completely. Serve in a small bowl and top with cracked pepper, chives, croutons, and the reserved cauliflower florets. Enjoy!