Lemon Thyme Infused Roasted Cauliflower Soup
Ingredients
Roasted cauliflower
- 1 large head of cauliflower florets
- 1 tbsp EVOO
- 1/2 tsp salt
- 1/4 tsp black pepper
Soup base
- 1 yellow onion, diced
- 2 celery stalks, diced
- 5 cloves garlic, minced
- 3 medium size Yukon gold potatoes, diced
- 2 tbsp @thatstastyorganic lemon thyme, minced---plus more for garnish
- 4 tbsp @foodsalive nutritional yeast
- 1 tbsp EVOO
- 5 cups water
- 1 tbsp lemon juice
- 1 1/2 tsp salt
- lemon zest, garnish (optional)
Preparation
Oven roast cauliflower for 45-50 minutes at 425°F.
In a pot at medium-high heat, saute garlic, onion, and celery in EVOO for 3 minutes until aromatic.
Add Yukon gold potatoes and lemon thyme and cook for 3 minutes.
Add salt, nutritional yeast, and water, bring to a boil, then turn down to simmer at medium-low heat for 20-30 minutes.
Add the roasted cauliflower and cook for another 5 minutes or so.
Use an immersion blender to make it smooth.
Add lemon juice and stir well.
Serve with more fresh lemon thyme and lemon zest (optional) for the aroma.
