Recipe and ingredients
Halve a Cauliflower, divide into approximately evenly sized florets, so they take the same time to cook.
1 white onion, halved and sliced;
1/4 of a celeriac (optional) peeled and diced;
2 bay leaves;
1 large (approx 300gm) potato; peeled and diced;
1 litre of chicken or vegetable stock;
Olive oil, extra virgin if you have it;
I large baquette or breadstick or any other bread if you wish, sliced, lighlty coated with olive oil, baked in a medium oven until golden. If you wish, rub the golden bread with a cut clove of garlic.
Into a large saucepan, drizzle 2 Tbsp of olive oil, add the onion and fry until it is wilted.
Add the potato, celeriac and fry until lightly browned on the edges.
Add the cauliflower, a little salt and pepper, stir to mix.
Add the stock and bay leaves to the saucepan, cover and simmer over medium heat until the vegetables can be easily pierced with the tip of a knife (15-20 minutes).
Remove saucepan from heat, remove the bay leaves and carefully transfer the contents into a blender (or use a stick blender) and puree till smooth, with some texture as you prefer.
Serve in deep bowls, add a drizzle of olive oil to the soup, season if desired with freshly cracked black pepper and salt, accompanied by the bread.