In a soup pot saute minced garlic, onion, chopped carrots, and mushrooms with 2 tablespoons olive oil until golden and soft (add water if needed- to keep from sticking to pan).

Steam cauliflower in a saucepan with water until soft, then puree in a high speed blender with olive oil, salt, and pepper until smooth (add more or less olive oil, based on the size of your cauliflower head to get the right thick and creamy consistency). Stir pureed cauliflower into sautéed vegetables, add spinach and wilt, then serve!