Creamy and hearty, but not from cream or potatoes. It’s cauliflower for the win!
Heat the olive oil in a pot. Add the celery and leeks, and cook for approximately 5 minutes. Stir in the garlic and season with the Italian seasonings, salt and pepper. Add in the vegetable broth and cauliflower. Bring to a boil and then reduce to a simmer for approximately 20 minutes.
Purée using an immersion (stick) blender or transfer to a blender and puree in batches, being cautious of the hot soup.