Creamy Cauliflower Soup

1 T olive oil
1/2 - small onion, diced
1 - large garlic clove, minced
1 1/2 C potato, peeled and chopped
1 C peeled and diced carrots
1 - small head cauliflower, cut into small florets (about 6 cups)
1 1/4 t salt
1/4 t white pepper
1 T nutritional yeast flakes

Heat the olive oil in a large saucepan over medium-high heat. Add the onion and sauté, stirring frequently, until the onion is soft and translucent, about 5 minutes. Add the garlic and cook, stirring, for another minute. Add the potatoes, carrots, and 4 cups of water. Bring to a boil and lower the heat. Simmer, covered, until the potatoes and carrots are completely tender and falling apart.

Place the cauliflower florets in a steamer basket and steam until tender, about 10 minutes. Measure out 2 cups of the steamed cauliflower florets and set aside. Add the rest of the cauliflower to the potato mixture.

Remove from heat and transfer the soup to a blender, in batches if necessary, and puree until smooth. Pour soup into a clean saucepan and return to the stove on medium-low heat. Add the cauliflower florets, salt, white pepper, and nutritional yeast flakes. Cook, stirring, until warmed through. Taste for salt and adjust as needed. Serve as is or sprinkle with Perfect Pepitas (another recipe).

From Vegan Lunch Box