True Lemon Recipe #9 – Cauliflower Soup with True Lemon Parsley Cream

October 11, 2019 by Andrew Moorey

This soup is perfect for those Canadian Thanksgivings when the weather turns cold early. Cauliflower has a wonderful texture and is also fibrous and high in vitamins. A delicious and warming soup for a cool afternoon!

Say good-bye to stale lemon juice in fake, plastic lemon bottles, dried up and leftover lemons wrapped in plastic, fruit flies, seeds, sticky countertops and more. True Lemon is truly awesome. In fact, click here for 22 Ways To Use True Lemon Every Day.

True Lemon Recipe #9 – Cauliflower Soup with True Lemon Parsley Cream

Ingredients:

1/2 tablespoon olive oil
1/2 cup finely chopped celery
1 large onion, chopped
1/2 teaspoon curry powder
salt (to taste)
freshly ground black or white pepper
1 small Russet potato, cubed
1-quart low-sodium chicken broth or vegetable broth
5 cups cauliflower florets
1 bay leaf
1/4 cup chopped, fresh parsley
3 tablespoons sour cream
2 packets True Lemon

Directions:

1. Heat the olive oil in a saucepan over medium heat.
2. Add the celery, onion, and curry powder, season lightly with salt and pepper, and cook for about 5 minutes.
3. Add cauliflower, potato, broth, and bay leaf to the pot and bring to a boil over medium-high heat. Cover and simmer until vegetables are tender (about 15-20 minutes).
4. In a small bowl, mix together the parsley, sour cream, and True Lemon. Set aside.
5. Remove the bay leaf, and puree the soup with a hand-blender, or in batches in a blender. Only blend half for a chunkier soup.
6. Serve the soup in bowls with a dollop of lemon parsley cream, and extra chopped parsley, if desired.

Notes:

This True Lemon Recipe was provided by True Citrus, originally submitted to True Citrus by Meredith Leonard.

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