Sheet Tray Soup

1. Preheat oven to 425 degrees. Place cauliflower, onion, shallots, carrots and leeks on a large parchment lined baking sheet. Pour on your oil and seasonings, toss to combine. Roast for 35 to 40 minutes, until veggies have softened and slightly browned.
2. Place your roasted vegetables in the crockpot, add in your stock and cream or alternative and set on high for 4 hours or low for 6 to 8 hours.
3. Blend your soup using a blender or immersion blender until it has a creamy consistency.
4. Ladle your soup into a bowl and top with your gorgeous sheet tray vegetables and chicken sausage!