Put the vegetable broth into a large saucepan.

Add the potato and cauliflower and cook 15 to 20 minutes.

They will both be done when you can pierce them with a fork.

Meanwhile, put the oil in a large skillet and heat to medium low.

Add the onions and saute 10 minutes.

Add the garlic and saute 2 more minutes.

Do not brown to keep the soup very white.

While these are cooking, add the carrot to a small saucepan and cover with water.

Bring to a boil and simmer for 10 minutes.

Add the corn kernels and cook on low 5 more minutes.

When the cauliflower and potato pieces are done take the pot off the heat and let set in the liquid to cool. The liquid will be used so do not drain.

If you put hot liquids into the blender they may 'explode' out of the top of the blender so let cool.

I think everyone has done this one time or another.

Blend ⅓rd of the broth, cauliflower, potato mixture and all of the onion and garlic mixture in a blender until smooth. Pour into a large bowl.

Blend another ⅓rd of the broth, cauliflower and potato mixture in the blender until smooth. Pour into the same large bowl.

Blend the last ⅓rd of the broth, cauliflower and potato mixture in the blender until smooth

Return all of the blended soup back to the large pot.

Add the white wine, cooked carrot and corn and the salt and pepper.

Heat through and taste to make sure the salt and pepper seasoning is how you like it.

Serve with a crusty bread.