Step 1: Sauté the Vegetables
Heat the olive oil in a large pot over medium heat.
Add the onion, garlic, and celery. Sauté for about 5 minutes, until softened and fragrant.
Step 2: Cook the Vegetables
Add the chopped cauliflower, diced carrots, and vegetable broth to the pot.
Season with dried thyme, turmeric (if using), black pepper, and a pinch of salt.
Bring to a boil, then reduce the heat and let it simmer for 20–25 minutes, or until the vegetables are tender.
Step 3: Blend the Soup
Using an immersion blender, puree the soup directly in the pot until smooth and creamy.
Alternatively, carefully transfer the soup in batches to a blender and blend until silky smooth.
Stir in the almond milk (or skim milk) and heat for an additional 2–3 minutes to combine. Adjust the seasoning if necessary.
Step 4: Serve
Ladle the soup into bowls and garnish with fresh parsley or a sprinkle of black pepper.
Serve warm and enjoy a light, creamy, and satisfying meal.
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