Hearty Creamy Vegetable and Potato Soup

1.Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened, about 5-7 minutes.

2.Add minced garlic, chopped carrots, and celery (if using). Cook for another 5 minutes, stirring occasionally, until vegetables begin to soften.

3.Stir in the diced potatoes, vegetable broth, water, and dried thyme. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

4.Add the cauliflower and broccoli florets to the pot. Continue to simmer, covered, for another 10-15 minutes, or until all vegetables are very tender.

5.Remove the pot from the heat. Carefully transfer the soup in batches to a blender, or use an immersion blender directly in the pot. Blend until smooth and creamy. Be cautious when blending hot liquids.

6.Return the pureed soup to the pot over low heat. Stir in the heavy cream (or milk/plant-based cream) and the fresh spinach. Cook for 2-3 minutes, stirring until the spinach wilts.

7.Season the soup generously with salt and freshly ground black pepper to taste. Serve hot, optionally garnished with fresh herbs or a drizzle of olive oil.