Heat the olive oil over medium heat in a medium size pot.
Add the onion, garlic, carrots, celery. Cook for 8-10 minutes until softened and fragrant.
Add the cauliflower florets and saute for 5 minutes. Add the bay leaf, salt, pepper, and vegetable stock.
Cook for 15 minutes or until cauliflower is completely soft. Using an immersion blender (or regular blender in batches) blend the soup, adding the nutritional yeast. Taste again and season with salt and pepper if needed.
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