Ingredients
Scale
- 1 large head of cauliflower, chopped
- 1 medium onion, diced
- 2 cloves of garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream (or coconut cream for a dairy-free option)
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 teaspoon thyme (fresh or dried)
- Optional toppings: chives, croutons, or a sprinkle of paprika
Instructions
- Heat olive oil in a large pot over medium heat, sauté onion until translucent, then add garlic for 1 minute.
- Add chopped cauliflower to the pot and stir to coat.
- Pour in vegetable broth, bring to a boil, then reduce heat, cover, and simmer for 15 minutes until cauliflower is tender.
- Blend the soup until smooth using an immersion blender or regular blender.
- Return to pot, stir in heavy cream and thyme, season with salt and pepper, and heat through.
- Serve in bowls with optional toppings like croutons, chives, or paprika.
Notes
- For a dairy-free option, substitute heavy cream with coconut cream.
- Feel free to adjust the seasoning to your taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg