Cauliflower Soup

I'm a huge fan of soups that taste like they're full of heavy cream, but actually aren't. This soup has a ton of veggie and garlic-y goodness and is very filling.

Ingredients
1 Cauliflower head, cut from the crown into florets
2 medium russet potatoes, peeled and cubed into 1 inch cubes
1 medium yellow onion, chopped
2 ribs of celery, chopped
1 carrot, chopped
2 garlic cloves, smashed
2 cups vegetable broth
1 cup of light cream or whole milk
1 cup of milk (you can use whatever milk you like, I used unsweeted almond milk)
3/4 cup of parmaesan cheese
2 tablespoons oil
1 bay leaf
salt and pepper to taste

1. In a large pot, place the cauliflower florets, about a quarter of your chopped onion, and smashed garlic cloves. Set the pot to simmer until the cauliflower is soft.

2. While the cauliflower cooks, put potatoes in a pot to boil until they are fork-tender.

3. Heat 2 tablespoons of oil in a saute pan. Add onions, carrots, salt and pepper, and saute until tender. 

4. Once all the vegetables are cooked you can begin to puree them all together. In a food processor add your cooked vegetables, garlic, potatoes, along with cream and milk, mix until smooth. Depending on the size of your processor you may have to do this step in batches.

5. Once you have a mixture that looks a lot like smooth mashed potatoes, you can transfer everything to your large sauce pot, add the vegetable broth, stir until combined, and add the bay leaf, and cheese.

6. Simmer covered on low heat for an hour, then taste and adjust salt and pepper seasoning to your liking.