Did you know that just 1 cup of cauliflower has almost 80% of your recommended daily intake of Vitamin C? That's huge! It also contains some of almost every other vitamin and mineral that you need, making it an excellent source of nutrition. Yes, it can be a little bland by itself, which is why we've included this scrumptious recipe for this week's top EAT tips. Learn to love Cauliflower with this soup!
INGREDIENTS:
1 tbsp. extra-virgin olive oil, plus more for garnish
1 medium yellow onion, chopped
1 clove garlic, minced
1 large head cauliflower, cut into small florets (about 8 cups)
6 c. chicken or vegetable stock
3 sprigs fresh thyme, plus more for serving
1 bay leaf
Kosher salt
Freshly ground black pepper
1/4 c. heavy cream or whole milk
METHOD:
In a large pot over medium heat, heat oil. Add onion and cook until soft, 6 minutes. Add garlic and cook until fragrant, 1 minute. Add cauliflower, stock, thyme, and the bay leaf and bring up to a simmer. Cook until cauliflower is very tender, 15 to 20 minutes.
When vegetables are tender, remove thyme and bay leaf and discard. Blend with immersion blender or transfer to a blender in batches and blend until smooth. Stir in cream and reheat if needed. Garnish with a drizzle of olive oil and fresh thyme and serve immediately.
Recipe from Delish.