Ingredients
Scale
- 1 large head of cauliflower
- 4 tablespoons olive oil
- 1 yellow onion, chopped
- 3 garlic cloves, finely chopped
- 5 sprigs of fresh thyme or 1/4 teaspoon of dry thyme
- 5 cups of vegetable stock
- Juice from a 1/2 lemon
Instructions
- Preheat oven to 375º.
- Wash and trim the cauliflower, break or cut into small to medium florets. Place in a bowl and toss with 2 tablespoons of the oil and a couple pinches of salt. Bake for 20-25 minutes, until nicely browned around the edges.
- Heat 2 tablespoons of oil in a deep soup pan then add onions. Sautée for about 10 minutes. Add the garlic and thyme leaves and continue to sauté for another 10 minutes.
- The cauliflower should be ready. Add it to the pan along with the vegetable broth and bring to a boil. Once it boils, turn heat to medium and continue cooking for another 20 minutes then let cool.
- Blend the soup in a blender in several batches. If you put too much into the blender and if it is at all hot, you will have an explosion of soup all over the kitchen. Blend on a medium to high speed for 30-45 seconds so you can get a nice smooth and creamy texture. Once everything is blended pour back into the soup pot.
- Add lemon juice and stir. Taste for seasoning and add additional salt and fresh ground pepper.
- For serving, finish with fresh herbs, siracha and/or toasted breadcrumbs.
Notes
Garnish ideas:
Parsley, cilantro or chives
Fresh croutons for texture
Siracha for some zing!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Bake & Stovetop
- Cuisine: Healthy
Keywords: Soup, Cauliflower, Cauliflower soup, Vegan, Vegetarian, Healthy
