The creaminess of this Cauliflower and Thyme Soup makes it a nice comfort dish to enjoy year round.
Cauliflower is low in fat, low in carbohydrates but high in dietary fiber, and vitamin C. It is an annual plant making easy to find at almost every supermarket and produce store.
It’s a great food item to have handy for quick recipes. I use cauliflower as a nice alternative for broccoli, potatoes and sometimes even carrots.
An easy way to eat a whole head of cauliflower at once is by making it into a soup. This is a fun recipe for you to try at home.
Cauliflower and Thyme Soup
- 1 cauliflower head
- ¼ medium size yellow onion, diced
- 1 ½ cup chicken stock
- ½ cup milk
- ½ cup heavy whipping cream
- ½ teaspoon dry thyme
- olive oil
Cut the cauliflower florets and discard the stem. Set aside.
Melt the butter in a saucepan over medium heat. Immediately after add the diced onions and sauté them for about 2 minutes.
Add 1 cup of the chicken stock, the cut cauliflower florets and the thyme, then reduce the heat to low and simmer until cauliflower is slightly tender.
Transfer the contents of the saucepan to a food processor and purée until smooth. Add a little more warm stock if necessary.
Return the mixture to the saucepan and stir in the milk and cream over medium low heat.
Season to taste with salt and pepper and stir while continuing to warm up the soup but don’t let it boil.
Serve in a bowl and sprinkle a bit of ground paprika on top and and add a little olive oil.
Moraleja: Lack of color may not mean lack of flavor.