Ingredients

The following ingredients have 7 Servings
  • 1 head cauliflower, cored and chopped
  • 1 large onion, chopped
  • 2 large potatoes, peeled and chopped
  • 2 carrots, chopped
  • 3 cups chicken or vegetable stock
  • 1 cup heavy cream or half-and-half
  • 3 cloves garlic, minced
  • 2 tablespoons butter
  • 2 teaspoons dried thyme, divided
  • Sea salt and fresh ground pepper, to taste
  • croutons, for garnish (optional)

Instruction

  • In a large heavy-bottomed pot, melt the butter over medium heat. Add onion and cook until translucent, about 5 minutes. Add potatoes and carrots and cook 5 minutes more. Add garlic, and cook 1 more minute.
  • Add stock and bring to a boil. Stir in cauliflower, cover, and reduce heat to a simmer. Let cook until vegetables are tender, 15-20 minutes.
  • Puree using an immersion blender or in batches in the blender. Return pureed soup to pot over low heat, and stir in the cream and 1 teaspoon of the thyme.
  • Season with salt and pepper to taste and serve with additional thyme and croutons sprinkled over the top, if using. Enjoy!