Ingredients

• 1 small onion
• 2 tablespoons butter (e.g., clarified) or olive oil
• 300 g potatoes
• 1 liter vegetable or chicken broth (e.g., from an organic cube)
• 600 g cauliflower
• 1/2 teaspoon granulated garlic

For serving

• e.g., grated Parmesan / chives / extra olive oil / truffle oil / ground pepper

Preparation

1. In a large pot with thick bottom, heat butter or olive oil and add diced onion. Sauté until translucent, stirring occasionally, for about 5 minutes.
2. Add peeled and diced potatoes. Sauté, stirring occasionally, for about 2-3 minutes.
3. Pour in broth and bring to a boil. Cook for about 10 minutes.
4. Add cauliflower florets, season with salt, pepper, and granulated garlic. Cook covered until vegetables are tender, about 7-10 minutes.
5. Blend the soup in a blender. Serve with your choice of toppings.