Roasted Vegan Cauliflower Soup with Parsley Chive Swirl

Ingredients

• 5 pounds cauliflower, cut into 1-inch florets (about 18 cups)
• 2 large leeks, white and pale green parts only, halved lengthwise, rinsed and cut into 1/2-inch pieces
• 1 ½ cups extra-virgin olive oil, divided
• 1 ¾ teaspoons kosher salt, divided
• 1 ¾ teaspoons ground pepper, divided
• 2 ½ cups fresh parsley
• ⅔ cup fresh chives
• 12 cups low-sodium "no-chicken" broth or chicken broth
• 5 teaspoons white-wine vinegar

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