Not hard to make cauliflower soup that is naturally smooth and only needs a splash of cream. It can be made ahead of time and frozen.
– 1 1/2 tablespoons olive oil– 1 medium red onion, finely chopped– 1 clove garlic, grated– 1/2 teaspoon dried thyme– 11 goz (320 g) yellow potatoes, peeled and chopped into small cube– 1 large cauliflower, cleaned and cut into floret– 1/2 teaspoon sea salt, more to taste– 2 1/2 cups (600 ml) vegetable stock– 1/4 cup (60 ml) whipping cream, more to taste– freshly ground pepper, to taste
INGREDIENTS
Heat oil in a big pot on medium-high. Cook onions for a few minutes until soft and transparent. Add garlic and thyme and simmer 30-60 seconds until fragrant.
INSTRUCTIONS
STEP 1
Mix in potatoes and cauliflower. Stir to coat and fry 20–30 seconds. Add vegetable stock and salt.
STEP 2
After boiling, reduce heat to a simmer, cover, and cook soup for 20–30 minutes, stirring regularly. Stop cooking when potatoes and cauliflower are fork-tender.
STEP 3
Blend the soup until smooth with an immersion blender. Return saucepan to stove and whisk in cream. Let the soup warm, then add salt and pepper to taste. Keep covered until serving.
STEP 4
If desired, garnish soup with Parmesan and parsley. A scoop of cream is great. Cover leftover soup and eat within two days. Reheat in microwave or stove.