The key to this dish lies in selecting the right ingredients—fresh, seasonal vegetables really make the flavors sing. I always start with whatever looks good at the market or what we have on hand, which keeps the recipe approachable and waste-free. I also prefer using homemade or low-sodium vegetable broth to control the seasoning and keep it wholesome. Don’t be afraid to experiment with different vegetables; this soup is very forgiving and welcoming to change.

• 2 tablespoons olive oil or unsalted butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 medium potato, peeled and diced
• 1 cup cauliflower florets
• 4 cups vegetable broth (preferably homemade or low sodium)
• 1 cup whole milk or unsweetened plant-based milk
• 1/2 cup heavy cream or coconut cream (optional for extra richness)
• Salt and freshly ground black pepper, to taste
• Fresh thyme or parsley for garnish

Substitutions: Swap cauliflower for broccoli or zucchini depending on what you have. Use oat milk instead of dairy for a lighter, vegan version. If you want it extra creamy without cream, add a handful of soaked cashews blended into the soup before serving.