¼ cup olive oil (60 mL), divided, plus more for drizzling
20 oz riced cauliflower (565 g)
5 oz leek (140 g), tough green ends removed, cut into half moons and rinsed
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 (480 mL), plus more to taste, divided
10 oz asparagus (285 g), woody stems removed, cut into 1/2 in (1 1/4 cm) pieces
6 oz english pea (170 g), frozen
1 lemon, zest
¼ cup fresh basil (10 g), plus more for garnish
1 ½ lb medium red potato (680 g), cut into 1/2 in (1 1/4 cm) cubes
cold water
2 tablespoons fresh lemon juice
freshly ground black pepper, for garnish
Nutrition Info
Calories 755
Fat 51g
Carbs 63g
Fiber 6g
Sugar 15g
Protein 6g
How to Make It
1. Step
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.
2. Step
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.
3. Step
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.
4. Step
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.
5. Step
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.
6. Step
Stir in the reserved asparagus, peas, potatoes, and the lemon juice. Season to taste with salt.
7. Step
Ladle into bowls and garnish with fresh basil, a drizzle of olive oil, and freshly ground black pepper.
