CREAMY CAULIFLOWER SOUP
1 head of cauliflower
2 tablespoons olive oil
1 medium white onion, peeled and diced
5 cloves garlic, peeled and minced
3 cups bone broth or stock
2 sprigs fresh thyme
3 cups milk
1/2 cup freshly-grated Parmesan cheese
Sea salt and freshly-cracked black pepper
Prepare the cauliflower by removing and discarding the outer leaves and trim off the stem. Quarter the cauliflower and separate it into four sections. Separate the core from the florets. Chop the florets, and then thinly slice the core. Set aside.
Heat oil in a large stockpot over medium-high heat. Add the onion and sauté for 5 minutes, until soft and translucent, stirring occasionally. Stir in the garlic and continue to sauté for 1-2 more minutes.
Add in the chopped cauliflower, bone broth, and thyme, and stir to combine. Continue cooking until the mixture reaches a simmer. Then reduce heat to medium-low, cover, and continue simmering for about 20-25 minutes, or until the cauliflower is tender. Remove the thyme sprigs.
Using either an immersion blender, or transferring the soup in batches to a traditional blender, puree the soup until smooth.
Stir in the milk and Parmesan, and season the soup to taste with salt and black pepper.
Serve immediately, topped with your desired garnishes if desired.
Serves 6 - 8 people