Cream of Cauliflower Soup

How to prepare cream of cauliflower soup

1. Break the cauliflower into florets.
2. Saute the chopped onion, grated carrot, and diced potatoes in 2-3 tablespoons of oil until the onion is soft.
3. Add the crushed garlic, salt and pepper, and 4 cups of water. Simmer everything over medium heat for about 10 minutes from when the water starts to boil.
4. Add the cauliflower and celery leaves, and if needed, add more water until the cauliflower is almost covered (I added another cup of water). Cook over medium heat for about 20 minutes, until the cauliflower is done.
6. Blend the entire contents of the pot in a blender or with an immersion blender. If it doesn't all fit in the blender container, blend in batches.
7. Adjust the cream soup with salt and pepper - you'll likely need more.
8. Serve either sprinkled with Parmesan and bread croutons (serve the croutons on the side so everyone can add them while eating - if you put them in the bowl from the start they get too soggy) or you can serve with cheese "croutons" (cubes) that you add to the soup from the beginning so they have time to melt a bit.
   For the fasting/vegan version, serve the soup sprinkled with black pepper and bread croutons.

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