Cauliflower, Squash and Collard Green Soup

1 tablespoon extra-virgin olive oil
6 cloves garlic, roughly chopped
2 leeks, white and light green parts cleaned and chopped
1 medium red onion, chopped
1 medium-large zucchini, roughly chopped
1 medium-large yellow squash, roughly chopped
Two medium heads cauliflower, cut into florets (8-10 cups)
2 bunches collard greens, stems removed, leaves chopped (about 10-12 cups)
1 teaspoon fresh thyme leaves
¼ cup chopped fresh dill
4 cups vegetable broth (I recommend Imagine’s No Chicken Broth)
5 cups water
1/2 to 1 teaspoon salt
Freshly ground black pepper
1 tablespoon fresh lemon juice, preferably Meyer lemon juice
Roasted chickpeas, for garnish (optional)

Heat the olive oil in a very large Dutch oven over medium heat. Add leeks, onions and garlic, and sauté for 5-7 minutes, until starting to get soft.

Add the zucchini and yellow squash, and sauté for 5 minutes longer. Add the cauliflower, greens, herbs, vegetable broth, water, ½ teaspoon salt and a generous amount of pepper.

Bring to a boil, then reduce heat and simmer, partially covered, for 25 minutes or until the vegetables are quite soft. Season to taste with additional salt, then stir in lemon juice.

Puree with an immersion blender (or a food processor). Reheat as necessary and serve.

Serves 8 (with 2-cup servings)