Name: Cauliflower Soup
Prep time: 10 min
Cook time: 10 min
Yield: 4
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 -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Cauliflower Soup

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

2. 1 medium yellow onion, chopped -

3. 1 clove garlic, minced -

4. 1 large head cauliflower, cut into small florets (about 8 cups) -

5. 6 c. low-sodium chicken or vegetable stock -

6. 3 sprigs fresh thyme, plus more for serving -

7. 1 bay leaf -

8. Kosher salt -

9. Freshly ground black pepper -

10. 1/4 c. heavy cream or whole milk -

How to cook deliciously - Cauliflower Soup

1. Stage

In a large pot over medium heat, heat oil. Add onion and cook until soft, 6 minutes. Add garlic and cook until fragrant, 1 minute. Add cauliflower, stock, thyme, and the bay leaf and bring up to a simmer. Cook until cauliflower is very tender, 15 to 20 minutes.

2. Stage

When vegetables are tender, remove thyme and bay leaf and discard. Blend with immersion blender or transfer to a blender in batches and blend until smooth. Stir in cream and reheat if needed. Garnish with a drizzle of olive oil and fresh thyme and serve immediately.