Cauliflower Soup

Name: Cauliflower Soup
Yield: 4 servings
Ingredients: 1 Tablespoon olive oil; 1 medium onion or leek, chopped; 3-4 cloves garlic, finely chopped; 1 large head cauliflower, cut into small florets; 6 cups low-sodium chicken or vegetable stock; 3 sprigs of chopped fresh thyme, plus more for serving Kosher salt Freshly ground black pepper; 1/4 cup heavy cream or coconut milk (optional)

Serves 4

cauliflower leeks

Method

Thanks Elisa for sharing your recipe!

Notes: This soup is naturally sweet and may not need cream or coconut milk. Other ideas: Add smoked paprika or chipotle Add fresh dill on top Serve with a carrot or squash soup, and green salad

1
Roast the cauliflower in 425 oven first to give more flavor. In a large pot over medium heat, heat oil. Add onion or leek and cook, stirring occasionally, until softened, about 7 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add cauliflower, stock, thyme, and bay leaf and bring to a simmer. Cook, stirring occasionally, until cauliflower is very tender, 15 to 20 minutes. Blend with an immersion blender or transfer to a standard blender in batches and blend until smooth. Stir in cream and reheat if needed. Divide soup among bowls. Drizzle with oil and top with thyme.

From the farm's kitchen

View the original recipe