Roughly chop the onion and garlic, thinly slice the white part of the leek (discard the leaves for this recipe), peel and cut the zucchini into large chunks, cut off the stem and remove the outer leaves from the head of cauliflower, then cut into 4 evenly sized pieces, break off into large florets, add them into a colander and rinse under water

Heat a stock pot with a medium heat and add in 3 tbsp (45 ml) extra virgin olive oil

After a couple minutes add in the onion, garlic and sliced leek, mix with the olive oil, after 4 minutes and the onion is translucent add in the zucchini, continue to mix together, after 3 minutes and the zucchini is lightly sauteed, add in the thyme and season with sea salt & black pepper, mix together, then add in the cauliflower florets and just enough water to barely cover the ingredients, raise to a high heat

Once it comes to a boil, place a lid on the stock pot and lower to a low medium heat, simmer until the cauliflower florets are just cooked through, about 5 to 10 minutes (pierce one with a toothpick, if it easily goes in but with some resistance they are perfect), then remove from the heat

Once the mixture has slightly cooled off, pour everything into a large fine sieve with a heat proof bowl underneath, add the vegetables back into the stock pot and reserve the liquid

Transfer all the vegetables into a food processor, pulse until you form a puree, about 1 minute, with the motor still running start adding the reserved liquid, ½ cup (120 ml) at a time, until you reach the desired creaminess, I added 1 ½ cups (340 ml), then season with sea salt and black pepper and run one last time to incorporate the seasonings

Transfer into shallow bowls, drizzle each soup with a kiss of extra virgin olive oil and garnish with fresh parsley, enjoy!