Peel outer layers of garlic head (bulb) and cut ¼ to ½ inch off top to expose the cloves. Place on baking tray lined with foil and drizzle 1 tbsp (15 mL) olive oil over top. Cut away greens and stem of cauliflower, leaving only the head. Rub with 1 tbsp (15 mL) olive oil and sprinkle with salt and pepper; place on tray with garlic. Wash tomatoes and stems then detach stems and set aside. Cut tomatoes in half and place, cut side up, on baking tray with other vegetables. Drizzle with olive oil 1 tbsp (15 mL) and sprinkle with salt, to taste. Roast at 400°F (205 °C) for about 30 minutes or until garlic and cauliflower are soft. (Note: may need to remove garlic and continue roasting until tomatoes are begin to caramelize and cauliflower is browning.) Roughly chop cauliflower into ½ inch slices (to fit soup pot).

In large soup pot on low heat, sauté carrot, celery and onion with 1 tbsp (15 mL) olive oil until carrots are soft. Add stock, lentils, roasted vegetables and washed tomato stem. Bring to a boil, then simmer on reduced heat for 10-15 minutes. Remove tomato stems before blending. (Optional: for creamier soup, add ½ cup (125 mL) plain two per cent or full fat Greek yogurt.) Blend until completely smooth. Add salt and pepper to taste. Makes 4 to 6 servings.

Tip: If using dried lentils, measure 1 cup (250 mL) lentils and add directly to the pot, just be sure to add more liquid, as per instructions on the package.