Preheat oven to 425 degrees Fahrenheit.

Lay chopped cauliflower out on a parchment lined baking sheet, drizzle with about 1 tablespoon of avocado or olive oil, and a pinch of pink salt. Roast for 35 minutes. If you’d like to garnish your soup like in the picture, reserve and set aside about 3/4 cup of the roasted florets.

In a large stock pot over medium heat, heat 2 Tablespoons of avocado or olive oil. Then, add onion, garlic, and thyme. Cook for 5-7 minutes before adding the veggie broth, cannellini beans, and roasted cauliflower. Simmer another 10 minutes.

Pour about half of the broth and veggie mixture into a blender, along with 2 cups of baby kale or arugula, half the basil, about half of the lemon juice and a pinch of salt.

Use extreme caution when blending hot liquids. Put the lid on the blender, but remove the center piece of the lid to allow steam to escape. Firmly press and hold a clean dish towel over that center opening with the palm of your hand and blend until smooth. Pour into bowls.

Repeat with other half of the soup and remaining greens, lemon and pinch of salt.

Pour into bowls, then top with your favorite garnishes, if desired.