Rosemary Cauliflower Soup

1. Infuse the Olive Oil with Rosemary

In a medium skillet, combine 1 cup of olive oil and 4 rosemary sprigs. Cook over low heat for about 5 minutes, allowing the rosemary to gently infuse its flavors into the oil. Be careful not to fry the rosemary; a gentle simmer is all you need. Once the oil is fragrant, pour it into a bowl along with the rosemary sprigs and let it cool completely.

2. Prepare the Onions and Garlic

In a heavy pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until it's tender and translucent, which should take about 6-8 minutes. Then, stir in the minced garlic and cook for another 30 seconds, just until the garlic becomes fragrant.

3. Add the Main Ingredients and Cook

Pour in the vegetable stock, then add the cauliflower florets, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes, or until the cauliflower is tender when pierced with a fork.

4. Optional Croutons

If you want to make croutons, toast the bread cubes in a skillet with some of the rosemary oil over medium heat. Season them with a pinch of salt and pepper, and cook for about 4-5 minutes until they are golden and crispy.

5. Blend the Soup

Transfer the cooked vegetables and stock to a blender, adding 0.25 cup of the infused rosemary oil. Blend until the soup is smooth and creamy. If the soup is too thick, you can add a bit more vegetable stock to reach your desired consistency.

6. Simmer and Serve

Return the blended soup to the pot and let it simmer for a few more minutes if it needs to thicken. Taste and adjust the seasoning with more salt and pepper if necessary. Serve the soup hot, garnished with a drizzle of the remaining rosemary oil, croutons, and freshly grated lemon zest for a bright finish.