Under 30 min
Under 30 min
Ingredients
for 6 servings
-
¼ cup olive oil, divided, plus more for drizzling (60 mL) -
20 oz riced cauliflower (565 g) -
5 oz leek, tough green ends removed, cut into half moons and rinsed (140 g) - 5 cloves garlic, smashed
-
1 tablespoon kosher salt, plus 2 teaspoons, divided, plus more to taste -
4 cups vegetable stock (960 mL) -
2 cups non-dairy milk, plus more to taste, divided (480 mL) -
10 oz asparagus, woody stems removed, cut into 1/2 in (1 1/4 cm) pieces (285 g) -
6 oz english pea, frozen (170 g) - 1 lemon, zest
-
¼ cup fresh basil, plus more for garnish (10 g) -
1 ½ lb medium red potato, cut into 1/2 in (1 1/4 cm) cubes (680 g) - cold water
-
2 tablespoons fresh lemon juice - freshly ground black pepper, for garnish
Nutrition Info
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Calories
753
-
Fat
51g
-
Carbs
63g
-
Fiber
6g
-
Sugar
15g
-
Protein
6g
Estimated values based on one serving size.
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Preparation
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Once the oil is shimmering, add the riced cauliflower, leeks, garlic, and 1 teaspoon of salt. Sauté for 2 minutes, until the leeks just begin to soften.
- Pour in the vegetable stock and 2 cups (480 ml) of non-dairy milk. Increase the heat to medium-high and bring to a boil. Reduce the heat to medium, cover, and simmer for 15-20 minutes, until the cauliflower is completely broken down and tender.
- Meanwhile, in a large pan, heat 2 tablespoons of olive oil over medium heat. Add the asparagus, peas, and 1 teaspoon of salt. Sauté for 2 minutes, until the vegetables are bright green with some crunch. Remove the pan from the heat and stir in the lemon zest and basil. Transfer to a bowl and set aside.
- Wipe out the pan and add the potatoes and enough cold water to cover by 1 inch (1 ¼ cm). Season with 1 tablespoon of salt. Bring to a boil. Once boiling, reduce the heat to medium-low and simmer for 8-10 minutes, until the potatoes are easily pierced with a fork but not mushy. Drain and set aside.
- Remove the pot with the cauliflower from the heat. Blend with an immersion blender until completely smooth and creamy. Add up to 1 cup (240 ml) non-dairy milk or water if needed to thin to your desired consistency.
- Stir in the reserved asparagus, peas, potatoes, and the lemon juice. Season to taste with salt.
- Ladle into bowls and garnish with fresh basil, a drizzle of olive oil, and freshly ground black pepper.
- Enjoy!
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Tips
-
Karen ReVelle
I used half-and-half instead of non-dairy milk, I didn’t add it until after I had puréed the base (to avoid curdling). For the base, I added celery, extra leeks & some of the diced potato; I left out the peas & added sliced mushrooms & diced zucchini to the asparagus. Don’t forget plenty of fresh basil, lemon zest & the juice: it makes it so bright!! Delish!
2019-03-20T08:44:54Z Helpful (23) -
saucetina
I took the advice of others and waited until blending to add the almond milk and had no issues. Also, I only had 16 ounces of riced cauliflower and the consistency seemed a little thin, so I added a couple handfuls of the cooked potatoes to the blender to thicken it up and it worked perfectly!
2019-04-03T22:13:46Z Helpful (18) -
craftycassie82
I added soy milk way to early and it split/curdled. Next time I’d add my non dairy milk at the end, when the heat is off, right before the immersion blender. It was yummy tho!
2019-03-18T03:05:32Z Helpful (13) -
Maria De Fonte
I added some garlic powder and onion powder at the end to boost the flavor profile but otherwise it was delicious!!!
2019-03-28T17:42:22Z Helpful (10)
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