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For the Soup:
2 cups (200 grams) Roasted Cauliflower (store bought, or use this recipe)
1 pear, peeled, cored & diced
½ inch thick slice of fresh ginger, peeled (or larger if you want a strong ginger flavor)
2 cups (.5L) broth (vegetable, chicken, or even this healing brothwould be great)
To Finish:
¼ cup (31 grams) toasted pistachios
4 sprigs of lemon thyme
Pinch of sea salt
Freshly grated zest from ¼ to ½ a lemon
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