Description
This is a rustic, sweet and simple cauliflower thyme soup recipe.
Ingredients
Units
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- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 1 small onion, chopped
- 1 tablespoon fresh thyme, chopped
- 1 jalapeno, finely chopped
- 3 stalks celery, chopped
- 1 medium head cauliflower, trimmed and roughly chopped
- 2 small carrots, peeled and chopped
- 8 cups organic vegetable broth
- salt and pepper, to taste
Instructions
- In a large pot over medium heat, add olive oil, garlic, onion, thyme and jalapeno. Cook for 2 minutes until fragrant.
- Add celery, carrots and cauliflower and cook for 5 minutes.
- Add vegetable broth and cook for 40 minutes, until vegetables are tender.
- Use a blender or hand blender and blend the soup until smooth.
- Season with salt and pepper and serve hot.
Notes
Keep this cauliflower soup in a storage container and refrigerate for up to 4 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 164
- Sugar: 11.5g
- Sodium: 1220mg
- Fat: 7.8g
- Saturated Fat: 1.3g
- Unsaturated Fat: 0.9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6.7g
- Protein: 5g
- Cholesterol: 0mg
