heat olive oil in large soup pan on medium high on the stove
coarsely chop shallots and add to pan. Stir and saute until translucent, about 2 minutes
coarsely chop celery and add to pan, stirring to evenly mix in with shallots
coarsely chop cauliflower and add to pan, again mixing evenly with celery and shallots
Sautee for 3-4 minutes
mix in bone broth, water, and spices
cover, reduce to medium-low, and let simmer for 30-40 minutes or until the vegetables are soft
using an emulsion blender, mix until all smooth and one consistent thickness and consistency.
serve by itself or with meatballs, chuck roast, or short ribs. Garnish with celery leaves, fresh parsley, black pepper or celery fritters and enjoy!