Heat 1 Tbsp olive oil in a large stockpot or Dutch oven over medium heat. Add carrots, celery, onion, and garlic. Season vegetables with salt and freshly ground black pepper. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in chopped cauliflower and bay leaves. Cook, stirring occasionally, about 3-4 minutes.
Gradually stir in chicken broth and almond milk, and cook for a couple of minutes.
In a cup, whisk the arrowroot starch with 1/4 cup of the warm liquid from the soup. Whisk until it's smooth, and add it to the soup. Stir well and bring to a boil; reduce heat and simmer until vegetables are tender about 12 minutes. Remove the bay leaves.
Using a hand blender, puree the soup but don't overdo it. Season with cumin, oregano, thyme, salt and freshly ground black pepper, to taste.
Serve immediately, garnished with pancetta and fresh thyme, if desired.
Make the soup in a heavy bottomed pan or dutch oven. These help to distribute the heat more evenly and you are less likely to scorch the bottom of the soup.
I used almond milk to make this soup dairy-free, but you can use dairy if you prefer.
Using an immersion hand blender is the easiest way to make this soup silky smooth. You can also blend it in batches in a stand mixer, but take care as it will be very hot.
Easy Cauliflower Soup
Amount Per Serving (337 g)
Calories 109Calories from Fat 45
% Daily Value*
Vitamin A 3455IU69%
Vitamin C 60.6mg73%
* Percent Daily Values are based on a 2000 calorie diet.