Ingredients
1headcauliflower
2Tbsp.olive oil
1mediumwhite onion,peeled and diced
5clovesgarlicpeeled and minced
3cupsKitchen Basics Organic Vegetable Stock
2sprigsfresh thyme
3cupsmilk
1/2cupParmesan cheesefreshly-grated
kosher salt
black pepperfreshly- cracked
cauliflower floretssauteed , see instructions below
chickpeasroasted
fresh thyme leaves
extra Parmesan
extra black pepper
Preparation
Begin by prepping your cauliflower. Remove and discard the outer leaves and trim off the stem.
Quarter the cauliflower by using a knife to slice it down the middle of the stem, separating it into four sections. Separate the core from the florets. Roughly chop the florets, and then thinly slice the core. Set aside.
Heat oil in a large stockpot over medium-high heat. Add the onion and sauté for 5 minutes, until soft and translucent, stirring occasionally.
Stir in the garlic and continue to sauté for 1 to 2 more minutes, until fragrant.
Add in the chopped cauliflower, vegetable stock, and thyme, and stir to combine. Continue cooking until the mixture reaches a simmer.
Reduce heat to medium-low, cover, and continue simmering for about 20 to 25 minutes, or until the cauliflower is tender. Remove the thyme sprigs.
Using either an immersion blender, puree the soup until smooth.
Stir in the milk and Parmesan, and season the soup to taste with salt and black pepper.
Serve immediately, topped with your desired garnishes if desired.
