Spring Vegetable Chowder Recipe by Tasty

Ingredients

• ¼ cup olive oil, divided, plus more for drizzling
• 20 oz riced cauliflower
• 5 oz leeks, 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
• 2 cups non-dairy milk, plus more to taste, divided
• 10 oz asparagus, woody stems removed, cut into 1/2-in (1 1/4-cm) pieces
• 1 ½ cups frozen english peas
• 1 lemon, zested
• ¼ cup thinly sliced fresh basil, plus more for garnish
• 1 ½ lb medium red potatoes, cut into 1/2 in (1 1/4 cm) cubes
• cold water, as needed
• 2 tablespoons fresh lemon juice
• freshly ground black pepper, for garnish