1 good-sized head of cauliflower, core removed, broken into florets
1 onion, roughly chopped
2-3 small potatoes, cut into quarters
1 stalk celery, chopped
3 cloves garlic, minced
2 T. neutral vegetable oil (safflower or canola work well)
6 c. vegetable stock or water
Fresh grated nutmeg
¼ c. soy milk (optional)
Salt and Pepper
Wash and prepare all the vegetables. Heat your soup pot on medium heat for a minute before adding the oil, then put in all the vegetables, except for the garlic, and sauté, stirring often until they soften and begin to turn a nice golden brown, 8 to 10 minutes.
Add the garlic and sauté a few minutes more, but don’t allow the garlic to brown. Add the stock or water and bring the soup to a boil, then lower the heat and simmer for about 25 minutes, or until the potatoes are quite tender. Remove the soup pot from the heat.
Let the soup cool a bit, then begin processing in a blender or with an immersion hand blender until it’s very smooth, but taking care not to over-blend as this brings out more starch from the potatoes. I always have a little additional stock on hand for thinning, if necessary.
Stir in the soy milk, if you’re using it, then taste and season the soup. Serve it hot, topped with a light sprinkle of nutmeg and a generous grating of fresh black pepper.