PREP: 25 minutes | COOK: 35 minutes | YIELD: 8 x 1-cup servings

Yum! That’s all I can say. This soup is absolutely delicious. Best of all, it has a spicy kick that warms you through and through.

1 head cauliflower, cut into large bite-sized pieces

3 leeks, white and light green parts only, rinsed well, halved lengthwise and sliced crosswise, ¼-inch thick

2 Tbsp (30 ml) extra virgin olive oil, divided

1 tsp (5 ml) ground cumin

½ tsp (2.5 ml) each onion powder and garlic powder

1/8 tsp (0.625 ml) cayenne

2 new white potatoes, skins on, chopped

2 large ribs celery, chopped

2 cloves garlic, chopped

1 tsp (5 ml) fresh thyme, chopped

4 cups (950 ml) low-sodium, gluten-free vegetable broth

½ tsp (2.5 ml) sea salt

Pinch white pepper

2 Tbsp (30 ml) plain low-fat yogurt or plain soy yogurt

2 Tbsp (30 ml) chopped cilantro

Preheat oven to 425°F (220°C). Place prepared cauliflower on one baking sheet, and leeks on another sheet. Toss each with 1 Tbsp (15 ml) olive oil. Sprinkle cauliflower with cumin, onion powder, garlic powder and cayenne, and toss to coat. Place both sheets in oven and roast until vegetables are soft and lightly browned around edges, about 10 minutes for leeks and 20 minutes for cauliflower, stirring each once.

To a large pot or Dutch oven, add potatoes, celery, garlic, thyme, vegetable broth, salt and white pepper. Add roasted leeks and cauliflower, reserving ½ cup (120 ml) roasted cauliflower florets to garnish soup. Simmer soup, covered, until potatoes and celery are tender, about 15 minutes. Transfer to a blender or food processor, add yogurt and purée until smooth, working in batches. Ladle into bowls and garnish with reserved cauliflower florets and cilantro.

NUTRITIONAL VALUE PER SERVING:

Calories: 144 | Calories from Fat: 33 | Protein: 3 g | Carbs: 17 g | Total Fat: 4 g | Saturated Fat: 1 g | Trans Fat: 0 g | Fiber: 3 g | Sodium: 321 mg | Cholesterol: 0.2 mg