Creamy Non-Dairy Cauliflower, Potato, Carrot Soup

Ingredients

• 1 medium head of cauliflower, cut into florets
• 2 medium yellow or russet potatoes, peeled and diced
• 2 medium carrots, sliced or diced
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable or chicken broth
• 2 tablespoons olive oil
• 1 teaspoon salt (plus more to taste)
• 1/2 teaspoon black pepper
• Optional: fresh thyme, parsley, or a pinch of smoked paprika for garnish

Instructions

1. Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for 5 to 6 minutes until soft and translucent. Stir in the minced garlic and cook for 1 more minute until fragrant.
   
2. Add the cauliflower florets, cubed potatoes, and sliced carrots to the pot. Pour in the 4 cups of broth, then add the salt and black pepper.
   
3. Bring the liquid to a boil. Reduce the heat to low, cover the pot with a lid, and simmer for 20 to 25 minutes, or until all the vegetables are fork-tender.
   
4. Remove the pot from the heat. Use an immersion (stick) blender to puree the soup directly in the pot until completely smooth and velvety. 
5. Taste and adjust salt and peper if needed,  Re-warm if necessary.
   
6. Ladle warm into bowls and garnish with fresh parsley, chives, or a pinch of smoked paprika.​