Hey, the first vegetable soup of this autumn! (Is it okay to call it autumn already?)
I love cauliflower. It’s so good in soups, roasted in the oven or just as it is.
This time I wanted to make some soft, tasty soup for lunch. Just some garlic and thyme – and voilà, you have a yummy cauliflower soup! This is probably one of the simplest vegetable soups I’ve ever made. (And it’s even better with fresh baked bread!)
Simple cauliflower soup
makes a saucepan of soup
takes 30 minutes to make
1 ½-2 cauliflowers
1 tbsp canola or sunflower oil
2-3 cloves of garlic
¾-1 cup (170-230 ml) vegetable or chicken broth
1 ¼ cups (300 ml) coconut milk (or regular milk, but I prefer the coconut milk)
pinch of salt
4 sprigs of thyme
Cut the cauliflowers into florets. Put in a big saucepan and cover with water. Boil the cauliflowers for about 20 minutes or until the florets are soft. Sieve.
Heat the oil in the saucepan. Peel and crush in the garlic. Cook for a couple of minutes, regularly stirring (to avoid burning). Take the saucepan off the stove and pour the garlic and oil into a blender. Add in the cooked cauliflowers, broth and coconut milk. (Start with a little amount of broth and add more if you want the soup to be more liquid.) Mix well. Season with salt.
Enjoy with fresh thyme and bread!