Lemon + Herb Cauliflower Rice Soup

Try this recipe in a crockpot for an easy, stir and go meal.

Ingredients:

1 Cup Sliced Carrots
1 Cup Diced Red Onion
1 Cup Sliced Mini Portobello Mushroom
1/2 Cauliflower Head
2 Stalks Celery Chopped
1/2 Tablespoon Fresh Jalapeno Diced (Optional)
1 Tablespoon Fresh Parsley Chopped
1/2 Tablespoon Fresh Thyme
1/2 Tablespoon Fresh Oregano
1/2 Tablespoon Fresh Rosemary
2-3 Tablespoon Fresh Lemon Juice
2 Tablespoon Extra Virgin Olive Oil
1/2 Teaspoon Onion Powder
1 Tablespoon Fresh Garlic Diced
32 Ounce Vegetable Stock
Salt/Pepper to taste
Crushed Red Pepper (Optional)

Directions:

In a large pot heat olive oil over medium heat

Add onions, carrots, mushrooms, celery, stirring occasionally until onions are tender. Add fresh garlic stirring into the mixture until fragrant

In a food processor, break cauliflower into smaller pieces and pulse until it is at a rice grain size. Be careful not to over process to avoid the cauliflower becoming pasty (I like to hand chop the cauliflower but it can be a mess)

Add all ingredients, including riced cauliflower to the pot, saving 1/2 of the fresh parsley for garnish

Turn heat to low and cover, allowing to cook until cauliflower is completely tender (At least 30 minutes. For best results allow soup to simmer for an hour)

Add Salt and Pepper to taste.

Serve this dish garnished with fresh parsley and a drizzle of Herbes de Provence olive oil. If you like extra lemon flavor add a hint of lemon zest