Heat the olive oil in a large pot over medium heat.

Add the chopped onion and sauté until it becomes translucent and fragrant, about 3-4 minutes.

Add in the minced garlic, diced carrots, and celery. Cook them for an additional 5 minutes until they soften.

Stir in the cauliflower florets and chicken broth. Bring to a boil and let it simmer for about 10-15 minutes until the cauliflower is tender.

Once tender, remove from heat and cool slightly. Puree the soup until smooth using an immersion blender or a regular blender.

Return the pureed soup to low heat and mix in the shredded chicken, seasoning with salt and pepper to taste.

Serve the soup hot, garnished with fresh herbs.

Pair it with crusty bread or a simple green salad.