This week I would like to share with you heart, body and soul warming cauliflower soup recipe.
There is nothing more satisfying during cold winter months than a warm tasty soup!
In this video I would like to show you how to cook Cauliflower soup when even though there are minimal ingredients, this soup has TONS of flavor.
In fact, it’s delicious even without the cream. (But it certainly doesn’t hurt! And can be beneficial when you use sour cream at the end of the cooking process to add extra probiotic bacteria that optimises your gut health).
When stored in an airtight container in the refrigerator, it’ll last up to 4 days, making it super ideal for meal prep. I happen to think it tastes best the next day!
1 tbsp. extra-virgin olive oil, plus more for garnish
1 medium yellow onion, chopped
1 clove garlic, minced
1 large head cauliflower, cut into small florets (about 8 cups)
1,5 litre of chicken or vegetable stock
3 sprigs fresh thyme, plus more for serving
1 bay leaf
Freshly ground black pepper
1/4 cup sour cream or dairy kefir
- In a large pot over medium heat, heat oil. Add onion and cook until soft, 6 minutes. Add garlic and cook until fragrant, 1 minute. Add cauliflower, stock, thyme, and the bay leaf and bring up to a simmer. Cook until cauliflower is very tender, 15 to 20 minutes.
- When vegetables are tender, remove thyme and bay leaf and discard. Blend with immersion blender or transfer to a blender in batches and blend until smooth. Stir in cream and reheat if needed. Garnish with a drizzle of olive oil and fresh thyme and serve immediately.