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| Saute 1/2 cup of each in 2 Tbsp OO and 1 Tbsp of Butter; Celery, carrots and onions Add 2 Cloves of garlic smashed. Saute for 8-10 minutes carefully not to caramelize the onions but just till they are soft. |
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| Add 4 cups of water and 2 Bay Leaves Season with salt and pepper. Bring to a boil and simmer on low- medium heat for 15-18 minutes. |
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| Strain the veggies and the bay leaves if you would like and re-use in a pot pie recipe if you wish. |
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| Add 2-3 cups of chopped up cauliflower to 4 cups of broth. Bring to a boil and cook for 15 minutes till the cauliflower is very soft. |
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| Remove from the stove. Using a hand blender, blend the veggies. |
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| Add 1/2 cup of full cream. Bring to a boil Season with salt and pepper to taste. Simmer for 5-7 minutes till you achieve the desired thickness. |
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| Serve with herb infused Olive oil. |