Heat oil on medium in a large heavy-bottomed saucepan or soup pot. Sauté onions, garlic, leek, celery, and HEPP'S Rosemary Sea Salt and cook until softened - about 4-5 minutes. Sprinkle thyme. Add cauliflower florets and potato pieces followed by the chicken broth. Bring to a boil, then turn heat to low; stir in parsley, then cover and simmer for 25 minutes, until cauliflower and potato are soft.Remove from heat and cool a little. Blend in batches in a blender or food processor. Finish with freshly ground pepper and HEPP'S Black Truffle Sea Salt to taste. We like it spicy so we drizzled Cholula hot sauce at the end.