Cauliflower Soup

This cauliflower soup recipe is gluten and egg free. If you are a lacto-ovo vegetarian, substitute the chicken stock for vegetable stock.

Ingredients:

• 1 medium head cauliflower, chopped coarsely
• 1-2 tbsp. olive oil
• 1 white onion, chopped
• 2 tsp fresh thyme
• 3 garlic cloves, minced
• 1-2 quarts chicken stock or vegetable stock
• 1/4 cup whole milk
• salt and pepper

Steps/Methods:

1. Heat the olive oil in a 4qt. soup pot over medium heat and add the onion and garlic. Cook until translucent, about 5 minutes.
2. Remove the leaves and thick core from the cauliflower and coarsely chop. Add the cauliflower, thyme and stock and bring to a boil. Reduce the heat to a simmer, cover, and cook until the cauliflower is very soft and falling apart, about 15-20 minutes. Remove from heat and, use a blender to puree the soup in small batches or use an immersion blender and blend right in pot. Do not fill blender more than 1/3 of the way full when soup is hot. If you fill the blender with more, the soup will shoot out of the blender and burn you. Add seasoning when blending. Always taste your food as you are seasoning as you do not wantadd too much salt or pepper.
3. Ifsoup is too thick, thin with more stock. After you are done blending the soup, pour soup into a clean pot to reheat.
4. Garnish with a little thyme.

Enjoy!

Additional Tips:

• 1 medium head cauliflower, chopped coarsely
• 1-2 tbsp. olive oil
• 1 white onion, chopped
• 2 tsp fresh thyme
• 3 garlic cloves, minced
• 1-2 quarts chicken stock or vegetable stock
• 1/4 cup whole milk
• salt and pepper