Ingredients:

  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 small head cauliflower, cut into small florets
  • 2 medium zucchini, sliced into rounds
  • 1 medium red potato, peeled and cubed small
  • 4 cups vegetable broth (low sodium)
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1/2 tsp dried thyme
  • 1/2 cup heavy cream
  • 1 tbsp lemon juice

Instructions:

  1. Heat olive oil in a large pot over medium-high heat. Add diced onion and sauté for 3–4 minutes until translucent. Stir in the minced garlic and cook for 60 seconds until fragrant.
  2. Add the cauliflower, zucchini, and cubed potato to the pot. Stir to coat in oil, then pour in the vegetable broth. Stir in salt, pepper, and thyme.
  3. Bring the mixture to a boil, then reduce heat to medium and simmer for 12–15 minutes until potato cubes can be smashed easily with a fork and cauliflower is tender.
  4. Turn off the heat. Stir in the heavy cream and lemon juice.
  5. Use an immersion blender to process the mixture on high for 2 minutes until the texture is completely uniform and smooth.