Roast Leek Cauliflower and Potato Soup

This roast leek cauliflower and potato soup will quickly become one of your favourite winter soups. It’s simple to make and the depth of flavour that comes from roasting the vegetables first is amazing. For a humble vegetable soup, it is quite delightful how delicious and hearty this soup is! It’s perfect for the whole family for dinner with fresh crusty bread or eaten for lunch the next day as leftovers.

One thing to note  – use the best quality stock that you can. It will make a huge difference to the final flavour given it is such a simple soup.If you can, make your own! I always make a ham stock with our Christmas ham bone. Simply simmer the bone with carrots, celery, onion, bay leaves, parsley, peppercorns and plenty of water for a few hours. Strain the stock and chill overnight so that the fat can be removed from the surface. Then freeze in half litre batches. If you don’t have a ham bone spare, use a ham hock or bacon bones which can be bought at most butchers or supermarket deli’s during the colder months. The stock will keep for months in your freezer and makes the perfect base for this leek cauliflower and potato soup as well as a classic pea and ham soup.