Cream of Cauliflower Soup

Cream of Cauliflower Soup

30min to prepare; 30min to cook; serves 6-8

INGREDIENTS

• 1 head cauliflower, cored and chopped
• 1 large onion, chopped
• 2 large potatoes, peeled and chopped
• 2 carrots, chopped
• 3 cups chicken or vegetable stock
• 1 cup heavy cream or half-and-half
• 3 cloves garlic, minced
• 2 tablespoons butter
• 2 teaspoons dried thyme, divided
• Sea salt and fresh ground pepper, to taste
• croutons, for garnish (optional)

PREPARATION

1. In a large heavy-bottomed pot, melt the butter over medium heat. Add onion and cook until translucent, about 5 minutes. Add potatoes and carrots and cook 5 minutes more. Add garlic, and cook 1 more minute.
2. Add stock and bring to a boil. Stir in cauliflower, cover, and reduce heat to a simmer. Let cook until vegetables are tender, 15-20 minutes.
3. Puree using an immersion blender or in batches in the blender. Return pureed soup to pot over low heat, and stir in the cream and 1 teaspoon of the thyme.
4. Season with salt and pepper to taste and serve with additional thyme and croutons sprinkled over the top, if using. Enjoy!

Adapted from Gimme Some Oven.