Turn the stove on over medium heat and place a pot with 1 tbsp oil.
Add the chopped onion and saute until golden or translucent, then add the celery and carrot and saute for 1-2 minutes.
Season with black pepper and thyme then add the cauliflower, diced potato, tomato and saute for 1 minute.
Pour the vegetable broth or chicken stock to cover the vegetables. You can add water if you need to.
After bringing to a boil, reduce the heat then cover and cook till vegetables are tender.
Heat up a small pan over medium heat.
Now thicken the soup by mixing 1 tbsp canola oil with 2 tbsp flour to the small pan and stir well.
Add this mixture to the soup and stir well, and continue to cook for another 10 minutes.
You can use a hand mixer or a blender and make the soup creamy.