Lemon Herb Pudding Soup
Indulge in a velvety smooth savory pudding soup with a tangy twist of fresh lemon juice. This recipe combines a medley of tender vegetables, fragrant herbs, and creamy textures to create a delightful culinary experience. Perfect for a light lunch or elegant dinner, this soup will leave your taste buds craving for more.
ingredients
- 1 cup cauliflower florets
- 1 cup baby carrots, sliced
- 1 cup leeks, thinly sliced
- 1 celery stalk, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons cornstarch
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh thyme leaves
- 1 teaspoon fresh parsley, chopped
- Salt and black pepper, to taste
steps
- 1.
In a large pot, sauté the cauliflower, carrots, leeks, celery, and garlic for 5 minutes until slightly tender.
- 2.
Add vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
- 3.
In a separate bowl, whisk the heavy cream and cornstarch until smooth. Slowly pour into the soup while stirring constantly.
- 4.
Continue to cook for an additional 5 minutes until the soup thickens slightly.
- 5.
Stir in the lemon juice, thyme leaves, and parsley. Season with salt and pepper to taste.
- 6.
Remove from heat and let cool for a few minutes.
- 7.
Using a blender or immersion blender, puree the soup until smooth and creamy.
- 8.
Return the soup to the pot and warm over low heat until ready to serve.
- 9.
Ladle into bowls and garnish with fresh herbs or a drizzle of olive oil if desired.
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