The enticing aroma of homemade soup filled my kitchen and home on several occasions those chilly days of winter, with Chicken Noodle-Vegetable and Italian Stone Soup the most frequent two. A big pot of soup goes a long way with just Dean and I, and always plenty if we have company for lunch or dinner. Spring finally arrived this month of April, but yesterday the air turned cold as the day progressed with more rain. With the cold dampness, soup was in order for dinner. Soup du jour was Roasted Red Potato and Cauliflower with Leeks & Garlic. A warm pot of all organic, plant-based ingredients even the stock. Yes, a vegetarian recipe. And organic tastes better. It is what I had in the kitchen. Accompanied was toasted ham & cheddar on fresh rye bread I picked up at a St. Louis local Bosnian bakery. Please feel free to try my soup recipe placed on the What A Dish Recipes page found on this WordPress blog. Bon appetit!