Put the potatoes and kilo of cauliflower in a pot. Pour in enough broth to cover. Bring to the boil, lower the heat, cover and simmer until the vegetables are very tender.
If you’re doing this step just a couple of hours before serving, just leave the boiled vegetables covered and do the rest later.
If you’re doing this step the day before, you can cool the boiled vegetables and keep it in the fridge.
About 15 minutes before serving time
Reserve about a quarter of the cauliflower florets. Pour the rest of the boiled vegetables, with the cooking liquid, into the blender and puree until smooth. Do it in batches, if necessary.
Pour the puree into a pot, add the reserved cauliflower florets, season with salt and pepper, then bring to the boil then simmer for about five minutes. This is the time to add in more broth if the soup looks too thick.
Ladle the soup into bowls. Make sure everyone gets some whole cauliflower florets. Garnish with sliced scallions, fried shallots and crisp garlic bits.
Cauliflower soup printed from https://casaveneracion.com/cauliflower-soup/ for personal use only. Not for republication nor distribution.