makes 6 cups

1 small head cauliflower, cut into small florets (about 6 cups)
1 TB olive oil
½ a small onion, diced
1 large garlic clove, minced
1 ½ cups potato, peeled and chopped
1 cup carrots, peeled and diced
1 ¼ tsp. salt
1/8 tsp. white pepper, or more to taste
1 TB nutritional yeast flakes

Place the cauliflower florets in a steamer basket and steam until tender.

Meanwhile, 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 (the potatoes should be falling-apart tender so the blended soup does not become gluey).

When the cauliflower is tender, measure out 2 cups of the 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 purée 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.