Cauliflower Soup

Ingredients

1 large head cauliflower

2 tablespoons olive oil

1 medium sweet onion, chopped

5 cloves garlic, minced

2 cups vegetable broth I use Better than Bouillon

1 teaspoon dried thyme

13.5 ounce can full fat coconut milk

salt and pepper, to taste

Directions

Prepare your cauliflower: Rinse the cauliflower, then remove the stem and outer leaves. Chop the cauliflower into florets. Set aside. You can also use pre-chopped or frozen cauliflower to make this recipe even easier!
In a large pot, heat the olive oil over medium heat.
Add the onion and cook for 3-4 minutes until translucent, then add the garlic and cook for 1 more minute.
To the pot, add the cauliflower florets, vegetable broth, dried thyme and stir. Bring to a boil, then lower the heat, cover and simmer for about 15 minutes, until the cauliflower is tender.
Using an immersion blender (or transfer in batches to a blender), blend until smooth and creamy. You can also leave some texture if desired.
Stir in the coconut milk, to taste. I used almost the whole can and all of the white, creamy part. You can use more or less as desired for creaminess.
Add salt + pepper to taste

Never Lose Track of Your Favorite Recipes.