Cream of Cauliflower Soup

Ingredients

2 tbsp extra-virgin olive oil

2 onions, chopped

4 garlic cloves, smashed را

1 head cauliflower, cut into florets

2 large potatoes, peeled and roughly chopped

3 bay leaves

5 sprigs fresh thyme

6 cups chicken or vegetable stock (enough to cover vegetables)

1 cup cream (any fat content)

1 cup grated cheese (e.g., smoked gouda)

Salt and pepper, to taste

Garnishes

Microgreens

Crispy onions (store-bought)

Pomegranate seeds

Directions

1. Sauté Base Ingredients:

Heat the olive oil in a large pot over medium heat until it’s warm and ready for cooking.

2. Add Vegetables and Stock:

Stir in the cauliflower potatoes bay leaves thyme and enough stock to just cover the vegetables.

3. Simmer:

Bring to a boil, then lower the heat. Cover and simmer for 45 minutes or until the vegetables are fork-tender. If needed, cook an additional 10 minutes.

4. Blend the Soup:

Remove bay leaves and thyme. Use a stick blender (or regular blender) to puree the soup until smooth.

5. Finish with Cream and Cheese:

Stir in cream and grated cheese until melted and combined. Season with salt and pepper to taste.

6. Serve:

Ladle into bowls and garnish with microgreens, crispy onions, and pomegranate seeds for a burst of color and texture.

Serving Suggestions

Pair with crusty bread or a hearty sandwich for a satisfying meal.

Enjoy this comforting and creamy soup!