Cauliflower and Roasted Garlic Soup

Ingredients:

2 T. oil
1 onion, diced
2 celery stalks, sliced
3 leeks, thinly sliced (just the white parts)
2 head of cauliflower, cut into florets
water
1 head of garlic
1 c. nutritional yeast
plain soy milk
salt and pepper to taste
dried herbs (anything from chili powder, parsley, chives, etc)

Directions:

1. Saute onions, celery, and leeks for 15 min of med-hi in a BIG stockpot. This makes a lot.
2. Meanwhile peel the cloves of garlic. Place in a pouch of aluminum with a splash of oil and roast on med-hi BBQ for about 15 min. (I didn't have the time so I just used minced garlic from a jar and it was still yummy)
3. Add in cauliflower florets. Add in water until it sits just under the veggies, you don't want them completely covered, and simmer until cauliflower gets really soft.
4. Add in garlic and blend (either with a hand mixer in the pot or in a blender). Blend in soy milk until desired consistency is reached. Blend in nutritional yeast and salt and pepper to taste. Garnish with dried herbs.