Instructions
Step 1: Prepare the Vegetables
Chop the Cauliflower: Cut the cauliflower into uniform-sized florets after removing leaves and stem.
Dice the Aromatics: Dice the onion, carrots, and celery. Mince the garlic.
Step 2: Sauté the Vegetables
Heat the Oil: In a large pot, warm 2 tablespoons of olive oil over medium heat.
Cook the Aromatics: Add diced onion, carrots, and celery. Sauté for 5-7 minutes until the onions turn translucent.
Add Garlic: Stir in minced garlic and cook for an additional 1-2 minutes.
Step 3: Add Cauliflower and Broth
Combine Ingredients: Add cauliflower florets to the pot and stir with the sautéed vegetables.
Pour in Broth: Add 4 cups of vegetable broth.
Season the Soup: Sprinkle in thyme, rosemary, and add salt and pepper to taste. Bring to a gentle boil.
Step 4: Simmer the Soup
Cook Until Tender: Reduce heat, cover, and simmer for 20-25 minutes until cauliflower is tender.
Step 5: Blend the Soup
Cool Slightly: Remove the pot from heat and allow it to cool a bit.
Blend: Use an immersion blender to blend until smooth. If using a countertop blender, blend in batches.
Adjust Consistency: Stir in 1 cup of plant-based milk for a creamier texture.
Step 6: Finish with Lemon Juice
Brighten the Flavor: Stir in the juice of 1 lemon. Adjust salt and pepper to taste.
Step 7: Serve and Garnish
Ladle into Bowls: Serve hot.
Add Toppings: Garnish with parsley, roasted chickpeas, croutons, or a drizzle of olive oil as desired.
Step 8: Storage Tips
Refrigerate: Store leftovers in an airtight container for up to 5 days.
Freeze: Portion into freezer-safe containers and store for up to 3 months. Thaw before reheating.
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