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Cauliflower Soup

INGREDIENTS

5 pounds cauliflower, cut into 1-inch florets (about 18 cups)
2 large leeks, white and pale green parts only, halved lengthwise, rinsed, and cut into 1/2-inch pieces
½ cup olive oil, divided
½ cup SOW Original Unsweetened Chia Milk
1 ¾ teaspoons salt, divided
1 ¾ teaspoons ground pepper, divided
2 ½ cups fresh parsley
cup fresh chives
12 cups low-sodium “vegetable broth”
2 Tbs SOW Chia Oil
5 teaspoons white-wine vinegar

DIRECTIONS

Preheat oven to 400 degrees.
Toss the cauliflower and leeks with 1/2 cup oil and 1 1/4 teaspoons each salt and pepper in a very large bowl (you may need to do this in 2 batches).
Divide the vegetables evenly between the prepared baking sheets. Roast, switching the pans from top to bottom and front to back halfway through, until soft and browned on the bottom, 25 to 30 minutes.
Place parsley, chives, salt, and pepper in a blender; pulse several times to chop. With the motor running, slowly add 1 cup of the vegetable broth and process until smooth. Transfer to a bowl.
Transfer the roasted vegetables to a large pot and add the rest of the broth. Bring to a boil over high heat. Reduce heat, cover, and simmer for 10 minutes. Puree the soup in batches in a blender. Stir in vinegar, chia oil and chia milk. Serve with some of the herb sauce on top.