Chop celery, along with the onion or leek and garlic. Keep them together in one bowl, and set aside until needed.
Chop cauliflower and the potato, rutabaga, or turnip, and set aside until needed.
COOK THE SOUP
Heat ghee in a medium saucepan on medium heat. Add celery, onion or leek, and garlic. Sauté until starting to brown.
Add cauliflower, potato/rutabaga/turnip, and water or vegetable stock. Bring to a boil, then reduce to a simmer. Cook for 30 minutes, or until the vegetables are soft.
FINISH THE SOUP
Decide if you prefer a puree, or a more chunky soup. Use an immersion blender to blend the soup to your desired consistency.
Turn off the heat and stir in chopped parsley, lemon juice, and salt. Taste, and adjust for salt and lemon.
Serve into individual bowls and top with optional feta cheese or Parmesan, finely chopped green onion, and/or freshly ground black pepper.
Notes
Vegetable substitutes and add-ins
If you are avoiding potato, you can easily substitute the potato for other white, or light colored vegetables.You can could try rutabaga, turnips, kohlrabi, parsnips, celery root (celeriac), or daikon radish.For substitutions and add-ins that are more on the sweet side, try fennel, parsnips, or summer squash.
Dosha recommendations
If you are familiar with Ayurveda, and you would like specific recommendations for your dosha, please visit this companion post on the Good Gut Ayurveda website.