CAULIFLOWER SOUP WITH LEMON ZEST
By Dana James
2 tablespoons olive oil (plus more to taste)
2 onions, chopped
4 cups filtered water
2 teaspoons sea salt
1 cauliflower head, chopped
Juice and zest of one lemon
1 shallot, finely sliced
Heat olive oil over medium heat in a heavy bottomed pot. Add chopped onions and cook for 10-12 minutes or until they are soft.
Add water and salt, turn up heat and bring to a boil. Once the water is boiling, add cauliflower, return to a boil then turn the heat down and simmer for 15 minutes or until cauliflower is soft.
Pureé in blender until smooth. Add lemon juice and salt. If the soup is too thick, add more water.
Pour soup into bowls and top with olive oil, shallots and lemon zest to taste.