Why color? First of all, from cauliflower, and secondly, look at what a great color! And baked, because vegetables are baked for it! Cooking is very simple, while the vegetables are in the oven, you can do something else.
Preheat the oven to 200 degrees.
Cook the vegetables, wash and peel.
Separate the cauliflower into inflorescences, cut large ones into smaller ones. Red onion cut into 4-6 pieces, leek into 7-8. Bulgarian pepper cut into cubes.
If you don't have any leeks, replace them with another onion.
Mix all the seasonings, add to the vegetables, mix well. I did it right away on a foil-lined baking sheet.
Bake in the oven for 25-30 minutes, you can mix once.
Grate the parmesan, set aside for serving.
After the allotted time, try the vegetables, they should be soft, otherwise leave in the oven for a while longer.
Remove the vegetables from the oven and immediately sprinkle with Parmesan. Set aside a couple of pieces of cabbage for serving.
Parmesan can be replaced with any other cheese or even excluded.
Put the vegetables in a saucepan, add the vegetable broth or water, and puree.
Do not immediately add the entire broth, adjust to your preference.
Put the pan on the stove, bring to a boil and let it boil for a couple of minutes.
Here is such a delicious color in the soup!
Serve hot, garnished with grated parmesan and a slice of cauliflower. I misted with olive oil and balsamic vinegar, sprinkled with parsley