Creamy Cauliflower Soup

Begin by prepping your cauliflower. Remove and discard the outer leaves and trim off the stem. Quarter the cauliflower by slicing 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. (Also, if you’d like to garnish the soup with sautéed cauliflower, set aside 1 cup of florets for later use. See instructions below.)

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 1-2 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. Then reduce heat to medium-low, cover, and continue simmering for about 20-25 minutes, or until the cauliflower is tender. Remove the thyme sprigs.

Using either an immersion blender, or transferring the soup in batches to a traditional blender (be careful not to fill it very full when working with hot soups), 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.