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
Prepare the Vegetables:
Chop the cauliflower into florets.
Dice the onion and mince the garlic.
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.
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.
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.
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.
Add the Milk:
Stir in the low-fat milk or unsweetened almond milk.
Heat the soup gently over low heat until warmed through.
Adjust Seasonings:
Taste the soup and adjust the seasonings with more salt and pepper if needed.
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.
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