Cauliflower Soup

Ingredients

• 1 large head of cauliflower, chopped
• 1 large onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth (low-sodium)
• 1 cup low-fat milk or unsweetened almond milk
• 1 teaspoon olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Optional toppings: fresh parsley, green onions, shredded cheese, croutons

Instructions

1. Prepare the Vegetables:
   • Chop the cauliflower into florets.
   • Dice the onion and mince the garlic.
2. Sauté the Onion and Garlic:
   • In a large pot, heat the olive oil over medium heat.
   • Add the chopped onion and garlic, and sauté until the onion is translucent, about 5 minutes.
3. Cook the Cauliflower:
   • Add the cauliflower florets to the pot and stir to combine with the onion and garlic.
   • Add the dried thyme, salt, and pepper.
4. Add the Broth:
   • Pour in the vegetable broth.
   • Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes, or until the cauliflower is tender.
5. Blend the Soup:
   • Use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup to a blender in batches and blend until smooth.
6. Add the Milk:
   • Stir in the low-fat milk or unsweetened almond milk.
   • Heat the soup gently over low heat until warmed through.
7. Adjust Seasonings:
   • Taste the soup and adjust the seasonings with more salt and pepper if needed.
8. Serve:
   • Ladle the soup into bowls.
   • Garnish with optional toppings like fresh parsley, green onions, shredded cheese, or croutons.

Notes

• For a richer flavor, you can add a small amount of grated Parmesan cheese.
• This soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.