- 10 minutes
- 20 minutes
Enjoy the flavors of cauliflower and parmesan in a soup that is thick and creamy, without cream and added calories.
- Heat the oil in a soup pot over medium heat and add the onions with a pinch of salt. Stir until translucent, and then add the leek and garlic, cooking for a few more minutes.
- Add cauliflower, broth, water and thyme to the pot, cover, and bring to a boil.
- Reduce to a simmer and cook for 20 minutes. When cauliflower is tender, remove the sprigs of rosemary and thyme and use a stick blender to puree the soup. If you don’t have a stick blender, carefully process the soup in a blender in small batches.
- Ladle soup into bowls and top with a sprinkle of thyme and Parmesan if desired and serve immediately.