Cream of Cauliflower Soup

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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)

Details

Servings 4
Preparation time 30mins
Cooking time 30mins

Preparation

Step 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.
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.
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.
Season with salt and pepper to taste and serve with additional thyme and croutons sprinkled over the top, if using. Enjoy!