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Recipe Instructions:

INGREDIENTS
2 tablespoons salted butter
1 tablespoon extra virgin olive oil
1 large heads cauliflower cut into small florets
1 white onion diced
3 stalks celery sliced
3 carrots diced
4 cloves garlic minced
1 teaspoon dried thyme
1 teaspoon dried oregano
2 tablespoons cornstarch
470 g vegetable broth
488 g milk
Salt and Pepper to taste
INSTRUCTIONS
Heat butter and olive oil in a large pot over medium-high heat. Add in cauliflower, onions, celery, and carrots. Cook for 10 to 12 minutes, stirring occasionally, until vegetables begin to soften.
Add the garlic and saute 1 minute more. Stir in thyme, oregano, and cornstarch and cook for 1 minute.
Pour in the vegetable broth and milk. Stir constantly until the mixture comes to a boil.
Reduce the heat to low and simmer 3 to 5 minutes until the soup has thickened. Season with salt and pepper to taste. Serve hot.