Lemon Cauliflower Soup
Cauliflower gets the silky, restaurant-worthy treatment in this bright little bowl of comfort. Lemon Zest garlic wakes up the mellow vegetable base, while butter and extra-virgin olive oils make the finish glossy without making the soup feel heavy.
Ingredients
Method
- Heat Ellbee's Butter Olive Oil in a Dutch oven. Cook leek with a pinch of salt until soft, about 5 minutes. Stir in Ellbee's Lemon Zest Gourmet Garlic for 30 seconds.
- Add cauliflower and broth. Bring to a simmer and cook until cauliflower is completely tender, 18 to 22 minutes.
- Blend until smooth with an immersion blender. Stir in milk, lemon zest, a small squeeze of juice and a pinch of nutmeg; warm gently without boiling.
- Ladle into bowls and finish with Ellbee's Extra Virgin Olive Oil, roasted cauliflower florets, parsley and pepper.
Notes
Time: 45 min
Kitchen tip: For a dairy-free bowl, use unsweetened cashew cream or oat milk. The cauliflower does the real work of making the soup feel creamy.
