What you’ll need
Broth (Chicken or Vegetable)
Saute onion and garlic in olive oil with salt. Cook for 5 minutes, or until onion is translucent.
Chop cauliflower into small florets. Or grate it on a box grater, or pulse it in a food processor.
Add carrots, celery, pepper, and cauliflower to the pot. Saute for 5 minutes.
Add broth & bay leaf to the pot. Bring to a boil, then reduce heat. Cover to simmer for 30 minutes.
Remove bay leaf. Add milk and cheese to the pot.
Use an immersion blender (or batch soup to a regular blender) to blend until smooth.
Ladel out into bowls and enjoy.
Optional garnish: roasted cauliflower florets, fresh herbs, olive oil, extra cheese, hot sauce, etc.