To a large rondeau pot, sauté pan, or stockpot add the olive oil, celery, carrots, cauliflower, onion, pressed garlic, and a pinch of sea salt. Sauté the vegetables on a medium-high heat until the onions are translucent and the garlic is browned but not burned, about 7-10 minutes.

Then add the bone broth and almond milk. Briskly stir in the tapioca flour until it has dissolved into the liquid. Cover and simmer on a low to medium heat for 30 minutes, stirring periodically.

Now prepare the shrimp. If using frozen shrimp then thaw according to package instructions, drain, remove the tails if attached, and transfer to a small skillet. Add a glug of olive oil, plus pinches of sea salt and coarse black pepper. Sauté the shrimp for about 5-10 minutes, or until the shrimp have deepened in color but haven shrunk excessively in size. If the shrimp are ready before the 30 minutes of simmering are done, then cover and set aside.

Once the 30 minutes of simmering are up, then transfer two cups of soup to a high-speed blender and purée until smooth. Transfer the purée back to the soup pan and stir to combine. Next add the shrimp, cover the soup with a lid, and simmer on a low to medium heat for another 30 minutes, or until the desired vegetable tenderness is reached. When ready, add more sea salt and coarse black pepper, if desired, serve immediately. Refrigerate leftovers in an airtight container for 1-2 days.