In a pot heat up 2 tablespoons of oil, add the bay leaf, allspice berries, onion and celeriac and cook gently for 3 minutes stirring often.
Add the cubed potatoes and roughly chopped cauliflower and continue cooking for 3-4 more minutes stirring often.
Pour in the hot vegetable stock, add the onion granules and pepper to taste, stir, cover and bring to the boil then simmer for 10-15 minutes or until the potatoes are fully cooked (take care not to overcook them).
Remove from the heat and using a potato masher break up the larger pieces so the soup becomes thick but still has a chunky texture. See Top Tips below for serving suggestions.
Cauliflower: Use both florets and stalk.
Potatoes: Use popular all-rounders such as Maris Piper or Yukon Gold.
Try not to overcook this soup or the vegetables might be too soft and mushy. Remove from the heat once the potatoes are fully cooked (after 10-15 minutes of simmering)
Serving suggestions: I used freshly chopped parsley for garnish but you could add a sprinkle of thyme, oregano or basil if you prefer. You can also scatter some toasted pine nuts, sunflower seeds or chopped hazelnuts over the top just before serving. Tastes delicious with a knob of butter and a scatter of grated cheddar cheese. Enjoy with fresh baguette or simply on its own.