In a large soup pot, heat the olive oil on medium heat. Add the onion and garlic and cook for about 5 minutes until softened.
1 small onion,, 2 Tbsp olive oil, 2 cloves garlic,
While the onion is cooking, wash and roughly chop the cauliflower, celery and the carrot.
1 head cauliflower,, 2 stalks celery,, 1 large carrot,
When the onion is soft and ready, add the vegetables into the pot then add the broth and bring it to boil.
1 head cauliflower,, 1 large carrot,, 2 stalks celery,, 32 oz chicken broth
Reduce the heat, cover the lid, and cook on low for 20 minutes until your vegetables are soft.
Add milk and cook for 5 more minutes. Remove from the heat and puree the soup in a blender (in small batches) and return it to the pot.
1 cup milk
Season with salt and pepper. Add the cheese and mix until melted.
salt,, black pepper,, 1 cup cheese,
Before serving, garnish each plate with croutons and green onion.