Step 1

Heat 2 tbsp of butter or olive oil in a non stick soup pot and sauté on a medium heat. Add the onion, carrots, leek and celery and fry for about 5 minutes until they start to soften. Add the garlic, zucchini, green beans, chopped thyme and about 2/3 of the parsley. Sauté for another 3 minutes.

Step 2

Add the cauliflower, broth, bay leaves, seasoning and bring to the boil. Reduce to a simmer and cook with a lid on for about 15 minutes.

Step 3

Remove half the mixture and bay leaves (discard the bay) and put into a jug and pulse with stick blender. Option to place in a high speed blender if you prefer. This thickens the soup and adds flavour.

Step 4

Add the pureed soup back into the pan along with the greens and simmer until they soften (about 1 minute).

Step 5

To serve: Mix a squeeze of lemon juice with 1 tbsp olive oil and swirl into the soup. Top with 1 tbsp fresh parsley. Adjust seasoning to taste and enjoy.