Step 1: Prepare the Vegetables
Chop Cauliflower: Remove leaves and stems, then cut the cauliflower into uniform florets.
Dice Aromatics: Dice the onion, carrots, and celery. Mince the garlic for a fresh and aromatic base.
Step 2: Sauté the Vegetables
Heat Oil: Warm 2 tablespoons of olive oil in a large pot over medium heat.
Cook Aromatics: Add diced onion, carrots, and celery. Sauté for 5-7 minutes until softened.

Add Garlic: Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Step 3: Add Cauliflower and Broth
Combine Ingredients: Add the cauliflower florets to the pot and stir with the sautéed vegetables.
Pour Broth: Pour in 4 cups of vegetable broth.
Season: Sprinkle in thyme, rosemary, salt, and pepper.
Step 4: Simmer the Soup
Cook Until Tender: Bring the soup to a gentle boil, reduce the heat, cover, and simmer for 20-25 minutes until the cauliflower is tender.
Step 5: Blend the Soup
Cool Slightly: Allow the soup to cool for a few minutes before blending.
Blend: Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches using a countertop blender.
Adjust Consistency: Stir in 1 cup of plant-based milk for a creamier texture.
Step 6: Add Lemon Juice and Serve
Brighten the Flavor: Stir in the juice of 1 lemon to enhance the soup’s flavor. Adjust salt and pepper to taste.
Garnish: Ladle into bowls and garnish with parsley, roasted chickpeas, croutons, or a drizzle of olive oil.

My grandmother eats only 1 tablespoon a day of this mix. She runs like a young girl.

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