Cauliflower Soup with Lemon Zest (Dairy-Free, Vegan)

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This cauliflower soup is the antidote to excess. It’s made simply with onions, leeks, cauliflower, stock and lemon. No starch, no cream and no butter. Yet, the texture is thick and rich. I’ve made this three times in the last week and the secret to the creaminess is in the stock and pureeing.

Further Food Nutritionist Commentary:

This cauliflower soup is loaded with 236% of your daily Vitamin C needs making it perfect for that much needed immunity boost! It also packs 8g of fiber per serving and is loaded with potassium from the cauliflower so this cauliflower soup should not just taste delicious but keep you full and satiated too!

By Liz Lederman

Cauliflower Soup with Lemon Zest (Dairy-Free, Vegan)

  • Prep Time:5 minutes
  • Cook Time:30 minutes
  • Servings: 2

Ingredients

2 onions chopped
2 leeks, washed and sliced
1 cauliflower head, chopped
4 cups of “no chicken” broth
2-3 tablespoons olive oil
shallots (to serve)
lemon zest (to serve)

Instructions

  1. Add 2 tablespoons of olive oil to a cast iron pan and heat.  Add chopped onions and cook for 3 minutes.  Add leeks and continue cooking until onions and leeks are soft (approx 10 minutes).  Add more olive oil as needed.
  2. While the onions and leeks are sautéing, chop the cauliflower into small pieces.  Add to a pot filled with 1/2 liter of water.  Cook cauliflower (approx 10 minutes).  Once soft, drain the water from the pot.  Add the onions and leeks to the pot. Add the stock and cook for 15 minutes.
  3. Pour soup into a blender and puree for 30 seconds, until mixture is smooth. Add a squeeze of lemon and salt salt.  If the soup is too thick add more stock or water.
  4. Pour soup into bowls and top with olive oil, shallots and lemon zest.
Add 2 tablespoons of olive oil to a cast iron pan and heat.  Add chopped onions and cook for 3 minutes.  Add leeks and continue cooking until onions and leeks are soft (approx 10 minutes).  Add more olive oil as needed. While the onions and leeks are sautéing, chop the cauliflower into small pieces.  Add to a pot filled with 1/2 liter of water.  Cook cauliflower (approx 10 minutes).  Once soft, drain the water from the pot.  Add the onions and leeks to the pot. Add the stock and cook for 15 minutes. Pour soup into a blender and puree for 30 seconds, until mixture is smooth. Add a squeeze of lemon and salt salt.  If the soup is too thick add more stock or water. Pour soup into bowls and top with olive oil, shallots and lemon zest.

Nutrition Information

Per Serving: Calories: 223; Total Fat: 14 g; Saturated Fat: 2 g; Monounsaturated Fat: 10 g; Polyunsaturated Fat: 1 g; Cholesterol: 0 mg; Sodium: 349 mg; Potassium: 1259 mg; Carbohydrate: 21 g; Fiber: 8 g; Sugar: 8 g; Protein: 6 g

Nutrition Bonus:

Vitamin C: 236%; Vitamin A: 0%; Iron: 10%; Calcium: 10%

Scoop, mix, go further!

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