Cauliflower Lemon Soup

I came across a similar soup working with a lovely inventive cook. Her version of this soup was based upon the Greek lemon rice soup with egg in it too, a refreshing soup reminded her of her holidays to Greece. I adapted the recipe slightly swapping the rice for cauliflower and removing the egg and I would say that soup is perfect to make you feel great as we finally transition from Winter into Spring.

The Creation

  1. Chop the onion, celery, carrots & garlic and add these into a saucepan, cook these down for 5-10mins until soft.
  2. Add the cauliflower and sautΓ© this with the oregano (mixed herbs) & a tbsp. of lemon juice, cook another 5-10 mins.
  3. Add the bouillon to the boiled water mix and add to the vegetables. Add the remaining lemon juice.
  4. Cook for 15 minutes until the vegetables are soft.
  5. Blend either in a high speed blender or with a hand held blender.
  6. Check for seasoning. If too much lemon juice add a spoonful of cashew nut butter or tahini mixed with a little water, this will help to reduce the sharpness for your tastebuds. If not enough add more!