Ingredients

• 1 tablespoon of vegetable oil
• 1/2 yellow onion, chopped
• 1 clove of garlic, minced
• 1 large cauliflower, greens removed and cut into florets
• 1 medium potato, cubed (pealed if you wish)
• 4-6 cups of chicken stock or vegetable stock
• Salt and pepper
• Chopped pecans
• Olive Oil
• Small sage leaves, or chopped larger sage leaves

Instructions

1. In a large stockpot, heat vegetable oil on medium heat. Add onion and garlic until onion is soft, 1-2 minutes. Don't brown the onion or garlic.
2. Add cubed potato and cauliflower and stir briefly with oil and onions. Add stock until vegetables are covered with liquid. Bring to a boil. Turn down heat to medium and cover. Let simmer 20 minutes until cauliflower and potatoes are soft and break apart when squished with a spoon.
3. Tun off heat and let cool slightly. With an immersion blender or a mixer, blend until soup is a creamy consistency. Add more stock if you like your soup more liquid. If using a mixer, blend in batches and watch out for the hot liquid and steam. Season with salt and pepper to your liking.
4. While soup is simmering, toast chopped pecans in a dry frying pan, about 2 minutes. Set aside.
5. Serve soup in bowls, sprinkle with toasted pecans, sage and drizzle with olive oil.