Moringa Vegetable Soup

Heat olive oil in a large pot over medium heat and sauté onion and garlic until translucent.

Add carrot and celery, cooking for 3-4 minutes until they start to soften.

Stir in cauliflower, spinach, and moringa leaves, cooking for another 2 minutes.

Pour in vegetable broth, add thyme, salt, and pepper, bring to a gentle boil.

Reduce heat, cover, and simmer for 15-20 minutes until vegetables are tender.

Use an immersion blender to partially blend the soup for a creamy texture, or leave as is for a chunkier feel.

Stir in a squeeze of fresh lemon juice, adjust seasoning as needed.

Serve hot, garnished with chopped parsley.