Vegetables washed - check.
Big pot located - check.
Fresh water - check.
We're ready to get cooking.
Potatoes (yellow, Russets, a variety, you choose), about the same amount as a head of cauliflower
1 head of cauliflower, core and leaves removed
1 onion, chopped
5 garlic cloves, minced
8 cups of vegetable stock, vegan chicken stock, or water
Salt and/or pepper to taste
Wash potatoes with a vegetable scrubber (you can leave the skins on) and chop into large pieces.
Wash cauliflower and separate or cut into large pieces.
In a large stock pot over medium high heat, add all ingredients (potatoes, cauliflower, onion, garlic, stock) and bring to a boil.
Once boiling, turn down heat and let it simmer until potatoes and cauliflower are cooked through, about 15 minutes.
With an immersion blender, start blending until you reach your desired consistency. Add more water or stock if you prefer the soup thinner.
Add salt and/or pepper to taste. Enjoy!