Cauliflower Soup

This simple soup is full of flavor and perfect for a cool fall or winter night. Pairs deliciously with some fresh bread or you can also add some croutons on top!

Ingredients

• 1 tbsp. extra-virgin olive oil, plus more for garnish

• 1 medium yellow onion, chopped

• 1 clove garlic, minced

• 1 large head cauliflower, cut into small florets (about 8 cups)

• 6 c. low-sodium chicken or vegetable stock

• 3 sprigs fresh thyme, plus more for serving

• 1 bay leaf

• Kosher salt

• Freshly ground black pepper

• 1/4 c. heavy cream or whole milk

• Optional: add some corn or cubed (cooked) potatoes at the end for texture!

Instructions

1. In a large pot over medium heat, heat oil.

2. Add onion and cook until soft, 6 minutes.

3. Add garlic and cook until fragrant, 1 minute.

4. Add cauliflower, stock, thyme, and the bay leaf and bring up to a simmer. Cook until cauliflower is very tender, 15 to 20 minutes.

5. When vegetables are tender, remove thyme and bay leaf and discard.

6. Blend with immersion blender or transfer to a blender in batches and blend until smooth.

7. Stir in cream and reheat if needed.

8. Garnish with a drizzle of olive oil and fresh thyme and serve immediately.

Recipe adapted from: https://www.delish.com/cooking/recipe-ideas/a23514357/best-cauliflower-soup-recipe/