Creamy Healthy Vegetable Soup

Step 1: Break off one quarter of the cauliflower into small bite-size florets and set them aside for the soup.

Step 2: Break the remaining cauliflower into medium florets. If the cauliflower is small, use the stem too: peel it and roughly dice it.

Step 3: Put the cauliflower for the broth in a large pot. Add the zucchini, onion, whole garlic cloves, broth and water.

Step 4: Cover and bring to a boil, then reduce the heat to maintain an energetic simmer. Cook for 15 minutes, or until the cauliflower is soft.

Step 5: Transfer the mixture to a blender. Add the garlic powder, onion powder, pepper and milk. Cover the blender, place a tea towel over the lid and hold it firmly in place. Blend to purée, starting on low speed and increasing the speed gradually.

Tip: Work in batches if your blender is small.

Step 6: Remove the blender lid. The broth should be smooth and creamy.

Step 7: Heat the oil in a large pot over medium-high heat. Add the onion and garlic and cook for 1 minute. Add the carrots and celery and cook for 2 minutes.

Step 8: Add the thyme, bell peppers and zucchini. Cook until softened, about 2 minutes.

Step 9: Pour in the blended broth. Add water to adjust the consistency to your liking, then add the reserved cauliflower.

Step 10: Simmer for 5 minutes to bring the flavours together. Season with salt and pepper.

Step 11: Serve garnished with parsley. Grilled cheese can be served alongside for dipping.