Roasted Cauliflower and Cheddar Soup

Ingredients

• 1 peeled and quartered Onion
• 2 washed and roughly chopped Leeks
• 400g / 14.11oz broken into florets Cauliflower
• 6 cloves Garlic
• 3 tbsp melted Coconut oil
• 1 litre / 33.8fl oz hot Chicken stock
• 200g / 7.05oz grated Cheddar

Preparation

1. Preheat the oven to 180°C (356°F).
2. In a roasting tray, toss 1 peeled and quartered Onion, 2 washed and roughly chopped Leeks, 400g / 14.11oz broken into florets Cauliflower, and 6 cloves Garlic in 3 tbsp melted Coconut oil.
3. Season with salt and pepper and roast until soft, tossing occasionally for about 45 minutes.
4. Transfer the roasted vegetables to a bowl, add 1 litre / 33.8fl oz hot Chicken stock and 200g / 7.05oz grated Cheddar.
5. Blend until smooth, adding extra seasoning if needed.