Cauliflower Artichoke Soup
Ingredients
- 1 head cauliflower chopped & stems removed
- 1 can artichoke hearts drained
- 1/2 cup fennel diced
- 2 1/2 cups unsweetened full fat coconut milk
- 1 med shallot peeled & diced
- 3 cloves garlic chopped
- 2 tbsp olive oil
- 1 tbsp lemon juice
- salt & fresh ground pepper to taste
Garnishes
- 4 tsp crème fraîche
- 1 ounce prosciutto fried in a small saucepan with 1 tsp olive oil
- 4 tsp olive oil
- 4 slices radish
- microgreens optional
- toasted baguette
Instructions
- In a large pot, heat the olive oil on medium to high heat. Add the cauliflower and cook for 5 minutes.
- Add the fennel, garlic, and shallot and stir to combine. Season with salt & fresh ground pepper. Cook for an additional 5 minutes. Stir often.
- Add the artichoke hearts and coconut milk. Bring to a boil first then reduce to low heat and simmer for 10 minutes. Once the cauliflower is easy to pierce with a knife, remove from heat. Allow to cool for several minutes.
- Pour in all ingredients into a large blender and pulse until smooth.
- Return to the pot and keep warm at low heat. Add 1 tbsp of lemon juice and stir to combine. Taste and add additional salt & fresh ground pepper if necessary.
- Serve in soup bowls with a toasted baguette. Garnish each soup with crème fraîche, fried prosciutto, radish, olive oil, and microgreens.
Notes
Bacon is a great substitute for prosciutto as a garnish.
Bon Appétit!
tracy