Creamy cauliflower soup
Uncooked sweet onions
4 oz, finely chopped (1 cup)
3 large clove(s), minced
Uncooked cauliflower rice
3 cup(s), divided
2 tsp, leaves, plus more for garnish
½ tsp, plus more for garnish
- Spray a Dutch oven with cooking spray. Heat pan over medium heat. Add onion and garlic to pan; cook 4 minutes, stirring occasionally to prevent burning.
- Add cauliflower rice and 1 cup water. Cover pan, increase heat to medium-high, and cook until tender, 5 to 6 minutes.
- Scrape mixture into a blender. Add remaining 2 cups water, thyme, salt, and pepper. Blend on high speed until very smooth, about 1 minute. Pour soup into pan and cook over medium heat until thoroughly heated, about 1 minute (or puree soup in pot using an immersion blender). Garnish with additional thyme and pepper.
- Serving size: 1⅓ cups