[mv_schema_meta name="start with cleaning and cutting the vegetables"]Cut the cauliflower into florets. Prepare celery root, like other root vegetables. Cut off the knobby bits, peel, and carefully cut into chunks. To clean leeks, trim the roots and dark green tops, cut them lengthwise, and fan out the layers under running water to remove dirt.  Lastly, cut the onions and mince the garlic.

[mv_schema_meta name="Saute the onion, garlic and leek"]In a large soup pot or Dutch oven, heat oil and sauté onion and garlic. Add sliced leek on medium heat until softened, about 10 mins. Stir in between. 

[mv_schema_meta name="add cauliflower, celery root and seasoning"]Add the cauliflower florets and chopped celery root to the pot. Stir to combine. Add seasoning, sprinkle in thyme, rosemary, nutmeg, parsley ginger, salt, and pepper, and give the soup a good stir.

[mv_schema_meta name="add vegetable broth"]Add vegetable broth. Turn up the heat. Bring to a boil and let it simmer on medium-low heat until cauliflower and celery root are tender, about 15 minutes.

[mv_schema_meta name="Blend the soup"]Use a hand-held immersion blender and blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a benchtop blender. Longer blending results in a more creamy texture and more delicious soup.