1 small head of cauliflower (about 2-3 cups of florets)

1 yellow onion, peeled and roughly chopped

2 sticks celery, large dice

1 inch knob fresh ginger, grated

1 large carrot, peeled and roughly chopped

3 cloves garlic, peeled and chopped

2-3 cups butternut squash diced (fresh or frozen)

4-6 cups best quality vegetable stock – depending on how thick you like your soup

1 tablespoon Herbes de Provence or your favorite dried savory herb

1, 15oz can cannellini beans, drained and rinsed (optional for extra protein)

Juice of a lemon

Optional toppings:

broccoli sprouts

pumpkin seeds

hemp seeds

red pepper flakes

fresh parsley

cashew cream

Place all the prepared vegetables and ginger in a large stockpot. Pour over 4 cups of vegetable stock, add the fresh and dried herbs.
Bring to the boil, turn down to a simmer and partially cover the pot.
Allow the soup to simmer until the vegetables are tender.
Blend in an upright blender or a handheld stick blender adding more stock depending on the consistency you desire in your soup.
Taste, add more black pepper and lemon juice if required.
Serve and enjoy with optional toppings.