Cauliflower And Parmesan Soup

Heat oil in a large saucepan over medium heat. Add the onion, celery, and garlic and cover. Cook, stirring occasionally, until the vegetables soften, about 3 minutes.

Add the cauliflower and broth, bring to a boil over high heat.

Reduce the heat to medium-low and simmer, partially covered, until the cauliflower is very tender, about 30 minutes.

Transfer the soup in batches to a blender and process until smooth.

Pour the pureed soup into a large bowl (if you have an immersible hand-blender, you can puree the soup right in the pot). Stir in Parmesan.

Season the soup with salt and pepper to taste. Serve hot.