Ingredients

• 1 cauliflower – cut into small pieces
• 1 large onion sliced
• 3-4 cloves garlic minced
• 1 tbsp tarragon
• Vegan bouillon cubes 
• Salt & pepper to taste

Instructions

1. Place ½ cup water into a soup pot and sauté onion and garlic until soft and translucent.
2. Add cauliflower and water to almost cover cauliflower – you don’t want it too watery so less is better. Add bouillon cubes and stir in. Cover with a lid and simmer on a lower heat for about 20 minutes. Stir in the tarragon.
   
3. Puree the soup and serve hot with salt and pepper and/or hot sauce if that’s your thing – to individual taste.
4. Taste and adjust seasoning as needed.

Enjoy!