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Cauliflower Soup

A pure example of how minimal ingredients can produce amazing flavors. Garnish with a drizzle of olive oil & fresh thyme or parsley & serve immediately!

Ingredients - (cca. 4 Servings)

  • 1 tbsp. Extra-virgin olive oil, plus more for garnish

  • 1 medium yellow onion, chopped

  • 1 clove garlic, minced

  • 1 large head cauliflower, cut into small florets (about 8 cups)

  • 6 c. chicken or vegetable stock

  • 3 sprigs of fresh thyme, plus more for serving

  • 1 bay leaf

  • Freshly ground black pepper

  • 1/4 c. heavy cream or whole milk - Optional


  1. In a large pot over medium heat, heat oil. Add onion and cook until soft, 6 minutes. Add garlic and cook until fragrant, 1 minute. Add cauliflower, stock, thyme, and the bay leaf and bring up to a simmer. Cook until cauliflower is very tender, 15 to 20 minutes.

  2. When vegetables are tender, remove thyme and bay leaf and discard. Blend with an immersion blender or transfer to a blender in batches and blend until smooth. Stir in cream and reheat if needed. Garnish with a drizzle of olive oil and fresh thyme and serve immediately.

All rights & credit go to Lena Abraham

Let us know down in the comments if you made it, or share it with us on Instagram!

Here is the list of items & ingredients that I used:

Best Olive Oil on the market - Click here.

Pink Himalayan Salt - Click here.

Large pot - Click here.

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