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Quick creamy cauliflower soup

Very easy cauliflower soup that only uses a splash of cream and is otherwise naturally smooth. Can be made ahead of time and frozen.
Prep 10 minutes
Cook 20 minutes
Total Time 30 minutes
Servings 4

Ingredients 
US | M

  • 1 1/2 tablespoons olive oil
  • 1 medium red onion finely chopped
  • 1 clove garlic grated
  • 1/2 teaspoon dried thyme
  • 11 goz yellow potatoes peeled and chopped into small cubes
  • 1 large cauliflower cleaned and cut into florets
  • 1/2 teaspoon sea salt more to taste
  • 2 1/2 cups vegetable stock
  • 1/4 cup whipping cream more to taste
  • freshly ground pepper to taste

Instructions

  • Heat oil in a large pot set over medium-high heat. Add the onions and cook for a few minutes until they're tender and translucent. Stir in the garlic and thyme, cook for 30-60 seconds, until fragrant.
  • Toss in the potatoes and cauliflower florets. Stir to coat and let cook for 20-30 seconds. Sprinkle with salt and pour in vegetable stock. Bring to a boil, then lower the heat to a simmer, cover the pot and cook soup for 20-30 minutes, stirring occasionally. When potatoes and cauliflower can be easily pierced with a fork, remove the pot from heat.
  • Using an immersion blender, blend the soup until it’s completely smooth. Return pot back on the stove and whisk in the cream. Allow the soup to warm up, taste to see if it needs more salt and pepper. Keep covered until serving time.
  • Serve soup with some grated Parmesan and parsley, if desired. A dollop of cream is wonderful too.
  • Store leftover soup covered in the fridge and eat within two days. Reheat on the stove or in the microwave.

Notes

Instead of using an immersion blender, you can also puree the soup in a food processor. Do it in 2-3 batches and leave the tube hole open (so that the hot air can escape as you’re blending the soup).
Make vegan: use dairy-free cream (or coconut milk) instead of whipping cream and nutritional yeast flakes instead of parmesan cheese for serving or adding flavor to the soup.