- 1 tablespoon extra virgin olive oil
- 1 cup celery, chopped (from about 2 stalks)
- 1 cup carrot, peeled and chopped (from 1 large carrot)
- 1 1/2 cup onion, chopped (from 1 medium-large onion)
- 3 cups potato, peeled and roughly chopped (from 3 medium-small potatoes)
- 1 tablespoon fresh garlic, minced or grated (from 2–3 cloves)
- 1 teaspoon salt
- Fresh ground pepper, to taste
- 4–5 cup cups vegetable stock, divided
- 3 cups cauliflower, roughly chopped
- 1 1/2 cups milk of choice (regular, soy, almond, etc)
- Shredded cheese, sour cream or plain yogurt, green onions, fresh herbs, red pepper flakes, for topping.
- In a large, heavy bottom pot, heat oil over medium heat.
- Add celery, carrots, onions and potatoes to the heated pot. Cook, stirring occasionally, until the onions become just translucent.
- Add garlic, salt and pepper and cook until the garlic is very fragrant, about 1 minute.
- Add about 4 cups of stock to the pot, being sure to scrape the bottom of the pot to release any garlic or onion bits from the pot. Then stir in the cauliflower. The vegetables should just be covered with stock.
- Bring the soup to a boil and cook until both the potatoes and cauliflower are very tender, 15-20 minutes. When cooked, remove the soup from heat.
- Using a hand blender, or in batches with a food processor or blender, blend the soup until smooth. If the consistency is too thick to blend evenly, add up to 1 cup of additional stock, a little bit at a time. For an extra smooth and silky texture, blend for 3-5 minutes.
- Stir in milk and season with additional salt and pepper, if needed.
- Garnish with your favourite toppings and serve immediately.