Creamy Cauliflower and Artichoke Soup
Ingredients
- 1 head cauliflower Cut into small florets
- 1 pat butter Or 1 tablespoon of grapeseed oil for vegan option
- 1 Vidalia onion Thinly sliced
- 2 cloves garlic Minced
- 6 cups vegetable stock
- few sprigs fresh thyme or sage
- to taste sea salt and pepper
- 1 lemon
Instructions
- Cut cauliflower into small florets.
- In a medium saucepan, add onions, garlic and herbs until softened.
- Add cauliflower and a touch of water. Sautee until cauliflower is tender.
- Add cooked cauliflower, garlic and onions to vegetable stock in large stockpot.
- Bring mixture to boil, then simmer for 15 minutes.
- Puree by batch in a blender or use an immersion blender.
- Season with salt and pepper and blast with squeeze of fresh lemon juice and zest.
- Serve hot.
