# Components:
→ Vegetables
01 - 1 medium head cauliflower (about 21 oz), cut into florets
02 - 2 large yellow onions, sliced
03 - 2 cloves garlic, minced
04 - 1 stalk celery, chopped
→ Liquids
05 - 4 cups low-sodium vegetable broth
06 - 1 cup unsweetened almond milk or heavy cream
→ Fats & Seasonings
07 - 2 tablespoons olive oil or unsalted butter
08 - 1/2 teaspoon sea salt, plus more to taste
09 - 1/4 teaspoon ground white or black pepper
10 - Pinch of freshly grated nutmeg, optional
→ Garnish
11 - Chopped chives or parsley, optional
12 - Swirl of cream or olive oil, optional
# Method:
01 - Heat olive oil or butter in a large pot over medium heat. Add sliced onions and celery, sautéing for 8 to 10 minutes until onions become soft and translucent.
02 - Add minced garlic to the pot and cook for 1 minute until fragrant.
03 - Add cauliflower florets and sauté for 2 minutes to enhance flavor.
04 - Pour in vegetable broth and bring to a boil. Reduce heat, cover the pot, and simmer for 20 minutes until cauliflower is very tender.
05 - Remove from heat. Use an immersion blender to purée the soup until smooth and creamy. Alternatively, blend in batches using a countertop blender.
06 - Stir in almond milk or cream, salt, pepper, and nutmeg if using. Warm gently over low heat and adjust seasoning to taste.
07 - Serve hot, garnished with chopped chives, parsley, or a swirl of cream if desired.
