Description
Creamy Cauliflower soup that can be made with or without the dairy.
Ingredients
Scale
- 3 tablespoons butter (grassfed adds tremendous flavor!)
- 1 medium- large head cauliflower roughly chopped
- 2 tablespoons fresh thyme leaves
- 2 shallots, chopped
- 4 garlic cloves, smashed
- 4–5 cups chicken or bone broth
- Juice from 1/2 lemon
- 4 oz plain goat cheese, sliced into rounds (or your favorite cheese, shredded)
- Salt to taste
- Red chili pepper to taste
- Smoke Paprika to taste
Instructions
- Melt butter over low heat in a dutch oven or oven safe pot (oven safe pot is optional!)
- Add in shallots and garlic and cook over low until shallots begin to soften.
- Add thyme, cauliflower, and 1/2 teaspoon of sea salt. Cook 3-5 minutes, stirring occasionally, until cauliflower starts to brown slightly.
- Add 4 cups of broth and simmer until cauliflower is fork tender, about 15 minutes.Add in more broth as you need.
- Puree soup with immersion blender until very smooth (or regular blender. Just let soup cool slightly before blending in a blender) until smooth and add in lemon juice. Add more broth until desired consistency.
- Top with cheese rounds or shredded cheese and broil in oven until cheese is browned. Stir broiled cheese into soup. If your pot is not oven safe, feel free to stir cheese into soup on medium heat until melted. Add more salt if needed.
- Serve with red chili pepper and smoked paprika to taste.