Gather your ingredients. Chop tomatoes, cauliflower, and onions into bite-sized pieces. Rinse lentils or chickpeas under cold water.

In a large pot, heat olive oil over medium heat. Add chopped onions and minced garlic, sauté for 3-4 minutes until fragrant.

Stir in the chopped tomatoes and cauliflower (or selected veggies). Cook for 5 minutes, stirring occasionally.

Pour in vegetable broth, bring to a gentle boil over high heat, and allow to boil for 2-3 minutes.

Reduce heat to low, add lentils or chickpeas, cover, and let simmer for 20-30 minutes.

Optional: Use an immersion blender to blend the soup until smooth if you desire a creamy texture.

Taste and adjust seasoning with salt, pepper, or additional herbs.

Ladle soup into bowls and garnish with fresh herbs or a drizzle of olive oil if desired.