Cauliflower Soup

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Cauliflower Soup Ingredients 1 tbsp olive oil  1 yellow onion, diced cone #3 3 cloves garlic, minced cone #1 1 ½ cups yellow potatoes, diced cone #3 1 large head cauliflower, cut into florets cone #3 1 ½ - 2 tsp salt 1/2 tsp black pepper 4 cups vegetable broth 2-3 tsp white wine vinegar ¼ cup nutritional yeast ½ cup vegan creamer (unsweetened and unflavored) Optional: 1 tbsp butter optional Top with thinly sliced scallions, olive oil and pepper   Instructions Preheat 7qt stock pot over medium heat and add in olive oil. Add onion and garlic and cook for 5-7 minutes, stirring occasionally.  Add in cauliflower, potatoes, salt, pepper, vegetable broth and vinegar and bring to a high simmer- place lid on- Medium click low- Reduce heat to a simmer, cover and cook for 30-35 minutes.  When the potatoes and cauliflower are fork tender, carefully pour or ladle soup into a heat-safe blender. Add nutritional yeast and creamer, then blend until smooth and creamy. Pour back into pot and (optional) stir in butter.  Taste and adjust seasoning as desired.  Serve topped with a drizzle of olive oil, thinly sliced scallions and black pepper. Notes The 2 tbsp of butter at the end of the recipe add in extra creaminess and richness, but feel free to leave out if desired.