🥦 1 medium head of cauliflower (chopped into florets)
🧅 1 small onion (chopped)
🧄 3 cloves garlic (minced)
🥔 1 medium potato (peeled & diced, for extra creaminess)
🥄 1 teaspoon salt (or to taste)
🌶 ½ teaspoon black pepper
🌿 1 teaspoon dried thyme (or fresh thyme for extra flavor)
🛢 1 tablespoon olive oil (or coconut oil for richness)
🥣 4 cups vegetable broth
🥛 ½ cup canned coconut milk (or unsweetened almond milk, optional for extra creaminess)
🍋 1 tablespoon lemon juice (for brightness)
Instructions
📌 1. Sauté the Aromatics
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until fragrant (about 2-3 minutes).
📌 2. Cook the Cauliflower & Potato
- Add chopped cauliflower, diced potato, salt, black pepper, and thyme.
- Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 15-20 minutes until veggies are soft.
📌 3. Blend Until Smooth
- Use an immersion blender to puree the soup until smooth.
- Alternatively, transfer to a blender and blend in batches.
📌 4. Add Creaminess & Flavor
- Stir in coconut milk (if using) and lemon juice.
- Adjust seasoning if needed.
📌 5. Serve & Enjoy!
- Garnish with fresh herbs, toasted nuts, or croutons.
- Drizzle with olive oil or extra coconut milk for an elegant touch.
