Heat the oil in a large saucepan, fry the onion for about a minute
before adding the garlic and fry until glassy and fragrant. Add the cauliflower
and celery and cook on medium heat, stirring occasionally, for about 3 minutes
Now add the potatoes, broth and water - the veggies should be very
nearly covered with the liquid. Simmer on a medium high heat for about 15
minutes, or until the vegetables are very tender, stir half-way through cooking
time.
Blend until silky smooth. Season with salt and pepper to taste,
top with chopped chives, and a drizzle of olive oil and serve.