Ingredients

1 large head of Romanesco Cauliflower, separated into florets

4 Tablespoons Olive Oil

1 large leek or onion, thinly sliced

1/2 cup celery, chopped

2 carrots, finely chopped

2 medium gold potatoes, peeled and diced into 1 inch cubes

4 cups of vegetable or chicken stock

3 Tablespoons butter

1/2 cup parmesan cheese

1/4 cup whole milk

1 cup pea shoots (optional, for topping)

salt and pepper, to taste

Directions

Add 2 tablespoons of olive oil to a large pot over medium heat. Once hot, add the diced leek (or onion if that's what you are using). Saute until soft, about 2 minutes. Add 2 more tablespoons of olive oil as well as the potatoes, carrots and celery. Cook for about 3 minutes, or until the potatoes start to stick to the bottom.

Next, add the stock and the romanesco. Lower the heat and cook for about 20-25 minutes or until the potatoes are tender.

Remove the soup from the stove and blend. You can use an immersion or standard blender. Pulse until there are no large chunks remaining.

Add the butter, milk and cheese. Blend again until creamy. Add salt and pepper to taste. Garnish with pea shoots and enjoy!