Add vegetable stock, leeks, cauliflower, cabbage, and onion to a large stockpot on medium heat. Let come to a boil, then turn down to low-medium to simmer and adding the pear, garlic, ACV, ginger and leaves of 2 thyme sprigs. Simmer for 10-15 minutes or until cauliflower is fork tender. Season with sea salt & pepper

OR For a roasted version: preheat oven to 375ºF. Add leek, cauliflower, cabbage, onion and pear to a parchment lined baking sheet. Drizzle with 2 Tbsp. of extra virgin olive oil (EVOO) and sprinkle with garlic. Roast for 10-15 minutes and then add to vegetable stock. Add ACV, ginger, thyme, sea salt & pepper. Simmer for a few minutes and then move to step 3. “Worth the roasting if you have time, because it enhances all the flavors… yum! “

Add all ingredients to a blender or food processor and process until smooth OR enjoy as is. Garnish with remaining leeks, cabbage and lemon or sunflower sprouts just before serving.