Creamy Cauliflower Soup
Ingredients
The soup
-
1
head
cauliflower
-
2
tablespoons
olive oil
-
1
medium
white onion
-
5
cloves
garlic
-
3
cups
Kitchen Basics Organic Vegetable Stock
-
2
sprigs
fresh thyme
-
3
cups
milk
-
½
cup
freshly-grated Parmesan cheese
-
to taste
Kosher salt
-
to taste
freshly-cracked black pepper
Optional garnishes
-
1
cup
sautéed cauliflower florets
-
to taste
roasted chickpeas
-
to taste
fresh thyme leaves
-
to taste
extra Parmesan
-
to taste
extra black pepper
Instructions
- Prep the cauliflower by removing the outer leaves and trimming the stem, then quarter it and chop the florets and core.
- Heat olive oil in a stockpot over medium-high heat, then sauté the onion until soft and translucent.
- Add garlic and sauté for an additional 1-2 minutes until fragrant.
- Stir in the chopped cauliflower, vegetable stock, and thyme, then bring to a simmer.
- Reduce heat to medium-low, cover, and simmer for 20-25 minutes until the cauliflower is tender.
- Remove the thyme sprigs and puree the soup until smooth using an immersion blender or a traditional blender.
- Stir in the milk and Parmesan, then season with salt and black pepper to taste.
- Serve immediately with desired garnishes.
Nutrition Facts (estimated)
Servings
6-8
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
10g
Sodium
500mg
Cholesterol
20mg
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