Ingredients: 

1 tablespoon olive oil, or vegan margarine

2 cloves garlic, minced

1 medium onion, diced

1 potato, diced (about 1 cup)

1 large head cauliflower, chopped (about 6 cups)

3 cups vegetable broth

2 bay leaves

Salt, to taste

Freshly ground black pepper, to taste

1 dash nutmeg

Vegan cheese, grated, for topping, optional

Green onions, chopped, for topping, optional

Steps to Make It: 

Step 1: Gather the ingredients.

Step 2: Sauté the onion and garlic in the vegan margarine orolive oil in a large soup or stock pot over medium heat, for 3 to 5 minutes, or until the onions and garlic are almost soft.

Step 3: Add the diced potato and chopped cauliflower and cook for a few more minutes, stirring frequently.

Step 4: Add the vegetable broth and bay leaves and bring to a simmer.

Step 5: Reduce the heat to medium-low once the mixture is simmering, cover the pot, and allow to cook for 25 to 30 minutes.

Step 6: Carefully remove the bay leaves, then transfer the soup to a blender and puree until smooth and creamy, or leave a bit of texture if desired. 

Step 7:Season lightly with a bit of salt, pepper and a dash of nutmeg and reheat if needed.

Step 8: Top with grated vegan cheese and green onions, if desired, just before serving. 

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