- In a large pot, heat 1 tablespoon of olive oil over medium heat and add 1 diced onion, 2 minced garlic cloves, and 1 diced potato.
- Cook for a few minutes until the onion is softened.
- Add in 1 head of cauliflower, chopped into small pieces, and cook for another 5 minutes.
- Pour in 4 cups of vegetable broth and bring to a boil.
- Reduce heat and let simmer for 20-25 minutes, until the vegetables are soft.
- Use an immersion blender to puree the soup until smooth.
- Serve hot and top with croutons or fresh herbs for added flavor.
This is an AI generated recipe, and it may not be perfect. Please use your own judgement when following the instructions.