Ingredients
2 tablespoons olive oil
1 onion, roughly chopped
2 carrots, roughly chopped
2 celery ribs, chopped
2 garlic cloves, peeled and halved
Salt, to taste
Black pepper, to taste
5 cups cauliflower florets
3 medium potatoes, peeled and quartered
4 cups broth of choice
2 cups water
Optional toppings: chopped chives, crispy bacon bits, seeds, or croutons
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until softened and translucent.
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Add the carrots, celery, and garlic. Sauté for a few minutes until fragrant.
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Season with salt and pepper, then add the cauliflower and potatoes. Stir to coat the vegetables.
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Pour in the broth and water, using just enough liquid to cover the vegetables. Bring to a boil.
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Reduce the heat to medium-low, partially cover the pot, and simmer for 25–30 minutes, or until all vegetables are very tender.
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Blend the soup until smooth using an immersion blender, or carefully blend in batches using a countertop blender.
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Return the soup to the pot if needed, taste, and adjust seasoning. Serve warm with desired toppings.
Notes
- For an extra-smooth texture, blend slightly longer than you think is necessary.
- Adjust thickness by adding more broth or water if the soup becomes too dense.
- This soup is naturally creamy and does not require dairy.
- Prep Time: 10 min
- Cook Time: 30 min