Cauliflower Soup
A creamy and flavorful Cauliflower Soup that is comforting and healthy.
Equipment
- large pot
- immersion blender
Ingredients
- 1 Tbsp. extra-virgin olive oil
- 1 medium yellow onion chopped
- 1 clove garlic finely chopped
- 1 large head cauliflower cut into small florets (about 8 c.)
- 6 cups low-sodium chicken or vegetable stock
- 3 sprigs fresh thyme plus more for serving
- 1 leaf bay
- Kosher salt to taste
- Freshly ground black pepper to taste
- ¼ cup heavy cream or whole milk
Instructions
- In a large pot over medium heat, heat oil. Add onion and cook, stirring occasionally, until softened, about 7 minutes.
- Add garlic and cook, stirring, until fragrant, about 1 minute more.
- Add cauliflower, stock, thyme, and bay leaf and bring to a simmer. Cook, stirring occasionally, until cauliflower is very tender, 15 to 20 minutes.
- Remove thyme and bay leaf and discard. Blend with an immersion blender or transfer to a standard blender in batches and blend until smooth.
- Stir in cream and reheat if needed.
- Divide soup among bowls. Drizzle with oil and top with thyme.
Notes
For a vegan option, substitute cream with coconut cream or omit it altogether.
Nutrition
Serving: 1bowlCalories: 282kcalCarbohydrates: 15gProtein: 7gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 17gCholesterol: 20mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 600IUVitamin C: 75mgCalcium: 150mgIron: 2mg
Tried this recipe?Let us know how it was!