Lemon Cauliflower Soup
Try pairing this soup with a whole wheat grilled cheese sandwich on the side.
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Servings: 4
Equipment
- Measuring spoons
- Measuring cups
- Baking sheet
- Foil
- knife
- Blender
- Citrus zester
Ingredients
- 1 large head cauliflower (cut into bite-sized florets)
- 3 Tbsp. extra-virgin olive oil (divided)
- 1/2 tsp. salt
- 1 onion (diced small)
- Zest of one lemon
- 3-4 garlic cloves (minced)
- 4 cups vegetable broth
- 1 Tbsp. fresh lemon juice
Instructions
- Preheat the oven to 425° F. Line a large baking sheet with foil.
- On the baking sheet, toss the cauliflower with 2 tbsp. of the olive oil until evenly coated. Arrange the cauliflower in a single layer and sprinkle with salt. Roast for 30 minutes, tossing halfway.
- In a soup pot, heat the remaining tablespoon of olive oil over medium heat. Add the onion and 1/4 tsp. salt. Stir occasionally, until the onion is softened.
- Add the garlic and stir for about 30 seconds, then add the broth.
- Transfer the roasted cauliflower to the pot and add the lemon zest. Increase the heat to medium-high and bring the mixture to a simmer.
- Cook, stirring occasionally, for 20 minutes.
- Using a blender, blend the soup until very smooth.
- Add the lemon juice and blend again. Season with the remaining salt and a bit of black pepper to taste.
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