Roasted Cauliflower, Turnip, and Leek Soup

1 Head of Cauliflower, chopped
3-4 Turnips, cubed
3 Leeks, chopped
1/4 cup heavy Cream
6 Sprigs of Thyme
3 tbsps. Olive Oil
Salt and Pepper, to taste
2 cartons of chicken stock or veggie stock of choice

Instructions

Preheat oven to 425 degrees.
Chop up the head of cauliflower and the turnips into chunks.
Mix in a bowl with the olive oil, salt, and pepper. Put on baking sheet and bake for roughly an hour, or until the vegetables are soft and starting to crisp.
Once the vegetables are roasted, put them in a large pot along with the leeks and stock. Mix together, then add thyme and simmer for 30 minutes, or until the leeks are tender.
Remove the thyme. Then, with either a handheld or upright blender, blend until smooth.
Add heavy cream, stirring in evenly. Salt and pepper to taste

Zest a lemon to garnish your soup, even peeling a lemon and finely chopping it up can work. Drizzle olive oil over your soup too and garnish with fresh herbs of your choice.

Great for storing in the freezer, so freeze half or a portion if desired.