Cream of Cauliflower Soup (without potatoes)

• servings: 2 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 cauliflower

2 tablespoons olive oil

1 onion (yellow)

2 1/2 cups vegetable broth (or up to 3 cups depending on the size of the cauliflower, about 600-750 ml)

2 garlic cloves

3 sprigs fresh thyme

2 bay leaves

1/3 cup cream cheese (e.g., Philadelphia, 75 g)

Salt and pepper

1 lemon (optional)

Directions

Preparing the Cauliflower

Cut the cauliflower into florets, reserving some slices for decoration. Roughly chop the stalk and tender leaves.

Roasting the Florets

Preheat the oven to 390°F (200 °C).

Place the reserved cauliflower slices on a baking tray, season with salt, pepper, and olive oil, and roast for 15 minutes, turning halfway through.

Cooking

Sauté the chopped onion in a pot with olive oil. Add the roughly chopped cauliflower and sauté for 2 minutes. Pour in the vegetable broth and add garlic, thyme, and bay leaves. Let it simmer for 20 minutes.

Blending and Serving

Remove the thyme and bay leaves. Blend the soup with an immersion blender or in a stand blender along with the cream cheese until smooth and creamy. Adjust the seasoning and add lemon juice if desired.

Serve the soup in bowls, garnished with roasted cauliflower slices, savory granola, and fresh thyme.

Nutrition

• Calories: 387 kcal
• Total Fat: 28 g
• Saturated Fat: 10 g
• Unsaturated Fat: 16 g
• Cholesterol: 38 mg
• Sodium: 1404 mg
• Total Carbohydrate: 32 g
• Dietary Fiber: 8 g
• Total Sugars: 13 g
• Protein: 9 g