CREAMY CAULIFLOWER SOUP

2 tbsp. olive oil
1 diced onion
4 cloves minced garlic
1 cup diced carrots
2 stalks diced celery
1 head cauliflower, cut into florets
Salt & Pepper
1 bay leaf
1 quart vegetable stock

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. Pour into bowls and garnish with fresh chopped herbs of your choice and/or roasted pine nuts. Serve with a good crusty bread and this makes a wonderful meal!