This is a very satisfying, quick and easy soup to make using some of our winter vegetables.
Everything is going to go into the blender, so just a rough chop for all of the vegetables.
2 Tbsp olive oil
1 small yellow onion
1 leek, only use the white and pale green parts
2 stalks celery
1 medium sized cauliflower
2 tsp. Salt
Pepper to taste
Chopped celery for garnishing
Heat the oil in a medium pot. Over medium heat, add the onion and cook for 4 minutes. Add the leek and celery.
Cook another 3 to 4 minutes. Add the cauliflower and potatoes. Season with the salt and pepper. Stir and mix everything together. Now pour water in, covering them with the water about 2 inches over the top of the vegetables. Cook for 30-40 minutes or until all the vegetables are tender.
In small batches, put the soup in a blender and chop for just a second. Transfer the chopped soup into a large bowl. Continue until all the soup is chopped. I prefer a chunky style of this soup but if you prefer a creamier texture, you can totally purée this soup for a more elegant presentation.
When all is blended, you might have some leftover water. It will keep in the freezer for the next time you make soup.
Now transfer everything back to your pot, adjust seasoning and cook under a low fire until ready to serve. Pour into bowls, sprinkle with parsley and serve.