(Healthy, hearty, and meat-free!)

Ingredients:

• 1 medium head cauliflower, broken into small florets
• 1 medium carrot, shredded
• 1/4 cup chopped celery
• 1 medium leek, cleaned thoroughly and chopped
• 2 1/2 cups water
• 2 teaspoons chicken bouillon powder (or 1 vegetable bouillon cube for a vegetarian version)
• Salt and pepper, to taste
• Optional: a handful of chopped fresh parsley for garnish

Instructions:

1. Prepare the Vegetables:
   Rinse and cut the cauliflower into small florets. Shred the carrot, chop the celery, and slice the leek.
2. Cook the Base:
   In a large pot, bring the water to a gentle boil. Add the bouillon (chicken or vegetable) and stir to dissolve.
3. Simmer the Vegetables:
   Add the cauliflower, carrot, celery, and leek to the pot. Reduce the heat to medium-low and cover the pot. Let it simmer for about 20–25 minutes, or until all vegetables are tender.
4. Season:
   Add salt and pepper to taste. Adjust seasoning depending on your preference.
5. Optional — Blend (for Creamy Version):
   If you prefer a creamier texture, use an immersion blender to lightly blend the soup, leaving some chunks for a nice texture.
6. Serve:
   Ladle the soup into bowls, sprinkle with fresh parsley if desired, and enjoy hot!

---

Notes:

• This soup is low in calories but rich in fiber, helping you feel full longer.
• You can add a squeeze of lemon for a fresh, tangy finish.
• For extra flavor, you can sauté the leeks and celery for a few minutes before adding the water.