Velvety Cauliflower Soup

Serves 6


1.5 heads cauliflower
4 parsnip bulbs, peeled and chopped
1 large yellow onion, chopped
2 medium leeks, chopped
6 cups chicken broth (substitute vegetable broth for vegan or vegetarian preparation)
5 cloves garlic, chopped
1 Tbs olive oil
1 tsp ground black pepper
1 tsp ground coriander
1 tsp dried basil

1/4 olive oil
3 cups fresh basil leaves
1 tsp lemon zest
1 Tbs lemon juice
1 serrano pepper, seeded and chopped
1/4 tsp salt


Place olive oil in large, deep pot over medium heat. Add onion and leeks, saute until onions turn translucent. Cut cauliflower into florets. Add cauliflower, parsnips, and garlic. Cook, stirring often, for 5 minutes. Add chicken broth, pepper, coriander, and basil. Stir. Cook over medium heat 20 minutes or until all vegetables are soft. Blend with immersion blender (or transfer in batches to food processor/blender) until smooth and velvety. Return to stove over simmer/low to keep warm.

Add fresh basil, olive oil, lemon zest, lemon juice, serrano, and salt to blender. Chop until fine.

Serve soup hot with drizzle of lemon basil oil.


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