- 1 large head cauliflower (2 lbs.), trimmed into small florets
- 4 cups vegetable broth
- 1 lemon
- 1.5 tsp. salt
- 2 medium carrots, chopped
- 2 medium stalks celery, sliced
- 1 large yellow onion, sliced
- 3 Tbs. olive oil
- 5 cloves garlic, chopped
- 1 tsp. herbes de Provence
- 2 oz. creamy goat cheese or cream cheese
Put the cauliflower in a large soup pot with 2 cups water and the vegetable broth. Scrub the lemon and slice of a 1" long strip of zest. Juice the lemon. Add 2 Tbs. of the juice and the strip of zest to the pot, along with 1 tsp. of salt. Bring to a boil, lower the heat, and simmer, covered, for 15 minutes. Remove and discard the lemon zest.
Heat 2 Tbs. olive oil in a skillet and add the chopped vegetables, garlic, and 1/2 tsp. salt. Saute over medium heat, stirring often, until soft and beginning to color, about 20 minutes. Add the herbs and keep cooking a few minutes longer.
Add the sauteed veggies to the cauliflower and simmer another 15 minutes, until the cauliflower is very tender. Remove from heat and allow to cool slightly.
Puree to a cream, silky consistency, in batches in the blender or with an immersion blender. Taste, and adjust seasoning as necessary. Return to pot, bring to a simmer, and add the cheese and 1 Tbs. of olive oil.