Mise en place (setting up): Cut the scallions, separating the green and white parts of the scallions. Slice the white and green parts into small slices, keeping them separate. Mince the garlic. Discard the green part off of the cauliflower and break the white part into smaller pieces. Peel and slice the potatoes.
Cuisinier (cook): In a large soup pot heat the oil. Next add the white parts of the scallions, saute until the scallions are translucent. Add minced garlic, cook until fragrant. Immediately add vegetable broth, cauliflower and potatoes. Bring to a boil. Reduce heat and cover. Cook until tender. Remove from heat. Blend with an emersion blender or a high powered blender until smooth. Add sea salt and fresh ground pepper to taste. Garnish with the green parts of the scallions.
Enjoy! Recipe Tips: Always cut the potatoes last. This step will prevent the potatoes from turning brown prior to cooking them. To avoid burning the garlic, it is important to add the garlic once the onions are done cooking; once the garlic is fragrant, immediately add the broth. Then add the remaining ingredients. (Recipe♦119)