Cauliflower and potato simmer together until fork-tender, then get blitzed into a silky, spoon-coating puree with zero lumps in sight. Scallion greens cooked in garlic-infused oil build a savory, aromatic base before the broth even goes in, so the flavor runs deep from the very first step. White pepper adds a gentle warmth that keeps the whole bowl tasting bright rather than heavy. A finishing drizzle of olive oil and a scatter of fresh chives give it that restaurant-worthy touch right at the table. It's a cozy, blend-and-serve soup that fits neatly into a plant-based rotation, and it comes together in one pot with minimal cleanup. Serve it with crusty bread for dunking and you've got a full meal in a bowl.
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Heat the garlic-infused oil in a large pot over medium heat until shimmering. Add the scallion greens and cook, stirring, until softened and fragrant, about 2 minutes.
Add the cauliflower florets, diced potato, salt, and white pepper. Stir to coat in the oil, then pour in the chicken broth. Bring to a boil over medium-high heat.
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