When it’s cold and rainy out, what’s better than a warming bowl of soup? Well, here’s a rich and flavorful soup that you can whip up in under an hour. It features cauliflower, a vegetable that has one of the lowest levels of pesticide residue found on produce, and is packed with Vitamin C and potassium.
This soup gets its flavor from sautéed onions, garlic, and dried thyme. There’s no need for chicken or vegetable stock here, water will do just fine. After all of the ingredients have simmered together and developed their flavor for about twenty minutes on the stove, the soup gets transferred to a blender where it becomes smooth and creamy. It’s hard to believe this soup only has three tablespoons of olive oil, because it tastes so rich.
To prepare the cauliflower, tear off the leaves, rinse it under cold water, and cut off any parts that are discolored. Cut the cauliflower into florets roughly 1-2 inches in length. Like broccoli, cauliflower has edible stems, so go ahead and add the stems to the soup, where they’ll cook down and become tender along with the rest of the vegetables.
The recipe calls for dried thyme, which complements cauliflower with its mild herbal aroma. If you don’t have thyme on hand, however, you can use parsley, dill, rosemary, or coriander.
Pureed Cauliflower Soup
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Makes 7 cups of soup
Ingredients
- 3 tablespoons olive oil
- 1 onion, diced
- 1 clove garlic, crushed
- 2 teaspoons dried thyme
- 6 cups cauliflower florets, equal to about 1 medium-sized cauliflower
- 2 teaspoons salt
- 4 cups water
- Freshly ground black pepper
Instructions
Heat the olive oil in a medium-sized stockpot and add the onions. Cook the onions until they’re lightly browned, then add the garlic, thyme, cauliflower, and salt. Sautée for a few minutes, stirring until the cauliflower is well coated with the onions.
Add the water and bring the soup to a boil, then reduce the heat and simmer, covered, for 20 minutes. The cauliflower should be very tender.
Transfer the soup to a blender and blend until smooth. Salt to taste. Serve hot with a few grinds of black pepper.