Heat 2 tablespoons of olive oil in a large pot over medium heat. Add one finely diced onion and sauté for about 5–6 minutes until the onion turns translucent.

Once the onion is softened, stir in 3 minced garlic cloves and cook for an additional minute, then add approximately 4 cups of cauliflower florets.

Cook for about 3–4 minutes, allowing the florets to absorb the garlic and onion flavors.

Pour in 4 cups of vegetable broth along with 1 cup of water, and season with salt and pepper. Bring to a boil.

Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20–25 minutes.

After simmering, carefully remove the bay leaves and blend the soup until smooth.

Stir in the juice of one fresh lemon to brighten the flavors and adjust seasoning as needed.

Ladle the soup into bowls and garnish with feta cheese, fresh herbs, or toasted pine nuts as desired.