1. Wash and cut the cauliflower into florets, dice the potato, chop the onion, and mince the garlic.

2. Heat olive oil in a large pot over medium heat and sauté the onion until soft and translucent.

3. Add the garlic and cook for about one minute until fragrant.

4. Add cauliflower and potato, stirring to combine with the aromatics.

5. Pour in the vegetable broth and bring to a gentle boil.

6. Reduce heat and simmer for 15–20 minutes until vegetables are tender.

7. Blend the soup using an immersion blender or in batches until smooth.

8. Stir in milk or cream and heat gently without boiling.

9. Season with salt, pepper, and red pepper flakes, then adjust to taste.

10. Garnish with fresh herbs and serve warm.