- 2 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 large head cauliflower (about 2 ½ – 3 lbs.), cut into florets
- 1 teaspoon fresh thyme or 2 sprigs
- 5 cups low-sodium vegetable broth or water
- 1 cup heavy cream
- 1 small lemon, juice of
- Salt + pepper, to taste
- Prep: Start by prepping the onion and garlic. Cut the cauliflower into florets, they can be on the large side as you can break it down as it cooks.
- Saute: In a heavy bottom pan, heat oil over medium heat, saute the onion for 6 minutes, add the garlic and cook 1 minute more.
- Add remaining ingredients: Add the cauliflower, thyme, salt and pepper, and water/broth.
- Simmer: Bring the chunky soup to a boil, cover, reduce heat and simmer, stirring occasionally, for 20 minutes, or until cauliflower is fork tender.
- Add cream + lemon: Stir in the cream and lemon juice.
- Puree: Once soup is done, let rest for 10 minutes to cool. Using an immersion blender or cup blender, puree the soup until desired consistency. Season with more salt & pepper as needed. Heat over low until warmed through as needed.
- Serve: Serve with a few reserved toasted cauliflower pieces, drizzle of cream and/or fresh cracked pepper. For a little heat, add a pinch of red pepper flakes or crushed mustard seeds.