Weight-Loss Cauliflower Vegetable Soup

A light, meat-free soup that’s nutritious, filling, and flavorful!

Ingredients:

• 1 medium head cauliflower, broken into florets
• 1 medium carrot, shredded
• 1/4 cup chopped celery
• 1 medium leek, cleaned and chopped
• 2 1/2 cups water
• 2 teaspoons chicken bouillon powder or 1 vegetable bouillon cube
• Salt and pepper, to taste
• Optional: herbs like thyme, parsley, or bay leaf for extra flavor

Instructions:

1. In a large pot, combine cauliflower, carrot, celery, leek, water, and bouillon.
2. Bring to a boil over medium-high heat, then reduce heat and simmer for 20–25 minutes, until vegetables are tender.
3. Remove from heat and let cool slightly. Blend the soup with an immersion blender or in batches in a countertop blender until smooth.
4. Return to the pot and season with salt, pepper, and optional herbs. Reheat gently before serving.
5. Serve hot, optionally garnished with a sprinkle of fresh parsley.

Tips:

• For a creamier texture without cream, stir in a splash of unsweetened almond milk or coconut milk before serving.
• Can be stored in an airtight container in the fridge for 3–4 days or frozen for up to 2 months.
• Add garlic or onion powder for extra depth of flavor without added calories.