Cauliflower Soup with Herbs
This cauliflower soup with herbs creates a creamy, comforting, and nutritious meal. Infused with fresh thyme, finished with dukkah, and a drizzle of herby oil, it’s both healthful and flavorful.
Ingredients
- 1 tablespoon coconut oil
- 1 yellow onion chopped
- 3 garlic cloves chopped
- Leaves from ~6 stems fresh thyme
- 2 teaspoons kosher salt
- Freshly ground black pepper
- 2 small heads cauliflower cut into florets
- 6 cups chicken broth (or vegetable broth)
- 1/4 cup heavy cream
- Dukkah (or sunflower + sesame seed mix)
- Herb-infused oil or high-quality extra-virgin olive oil
Instructions
- Heat coconut oil in a large Dutch oven over medium-high heat. Add the onion and cook for 5 minutes until softened. Stir in chopped garlic, fresh thyme leaves, kosher salt, and black pepper. Cook an additional 2 minutes, just until fragrant.
- Add the cauliflower florets and chicken broth. Bring to a boil, then reduce the heat to low and cover. Simmer for 15 minutes, or until the cauliflower is fork-tender.
- Remove the pot from the heat. Carefully transfer the soup to a blender in batches, allowing it to cool slightly before blending. Purée until smooth and creamy.
- Return the soup to the pot, stir in heavy cream, and heat gently until warmed through. Do not boil after adding cream.
- Ladle the soup into bowls, drizzle with herby oil, and top with dukkah or your preferred garnish. Serve warm and enjoy!