Cauliflower, Pea, and Leek Soup Topped With Heirlooms
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 head cauliflower about 12 ounces, trimmed and chopped
- 2 leeks white parts only, halved lengthwise, washed and sliced thinly
- 2 cloves garlic smashed
- 1 teaspoon fennel seeds
- 4 cups vegetable broth
- 1 cup frozen peas
- 2 tablespoons lemon juice
- 1/2 cup pea shoots for garnish
- 2 tablespoons extra-virgin olive oil for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add leeks and cook until softened, about 5 minutes.
- Add cauliflower, garlic, and fennel seeds to the pot. Cook for another 5 minutes, stirring occasionally.
- Pour in vegetable broth and bring to a simmer. Cook until cauliflower is tender, about 15-20 minutes.
- Stir in frozen peas and cook for 2 minutes.
- Remove from heat and stir in lemon juice.
- Carefully transfer the soup to a blender and blend until smooth. (You may need to do this in batches.)
- Serve chilled or at room temperature, garnished with pea shoots and a drizzle of olive oil.
