Roasted Cauliflower Soup Recipe | Regan Baroni

Ingredients

• 2 tablespoons extra virgin olive oil
• 3-4 garlic cloves, minced
• 2 cups thinly sliced leeks (white parts only), about 2 leeks
• 1 teaspoon salt, plus more to taste
• 1-2 heads of cauliflower, chopped (1 large or 2 medium-size)
• 7 cups low sodium vegetable broth, plus more depending on desired thickness
• 1/4 cup raw unsalted cashews
• Fresh ground pepper
• Fresh parsley roughly chopped
• 3-4 slices hickory smoked bacon, finely chopped
• Truffle oil