This soup is hearty yet still delicate, creamy but not overly so. I was inspired by impending snow to make a big pot of soup, and I wanted one that felt special but still weeknight-healthy. Don't be put off by the fairly long list of ingredients: it's just basic soup-making. The key is to take care with each step, sweating the alliums thoroughly, cooking off the wine, adding the cauliflower a little bit after the harder vegetable so that they don't end up too soft, tasting and adjusting at the end, and so on. <br /> <br />You can by all means omit or substitute some of the vegetables (just adjust the timing so that everything ends up tender but not overdone) and spices (many other combinations work well too). Do use fresh, waxy potatoes - yellow or red - because they are central to the soup. Using coconut milk and omitting the butter would make a delicious vegan version. <br /> <br />Serve, ideally, with some crusty bread and more wine!

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