- 2 Tbsp olive or canola oil
- 1 large onion chopped
- 1 large head of cauliflower or 2 smaller heads, broken into small florets
- 2 cloves garlic minced
- 1 tsp dried thyme optional
- 2 cups chicken or vegetable broth low-sodium preferred
- 2 cups milk
- Pepper nutmeg (optional) and salt to taste
- In a large pot, heat the oil and stir in the diced onion. Cook for a few minutes until the onion begins to soften.
- Stir in the garlic and cauliflower florets.
- Add the broth and bring to a boil.
- Reduce heat to a simmer and cook for about 15 - 20 minutes or until the cauliflower is tender.
- Add half of the milk and use a potato masher or a blender to mash or blend the cauliflower. Make the soup as chunky or as smooth as you like. Add as much additional milk as you like.
- Add pepper, nutmeg and salt to taste. If your broth is not low-sodium, you might not need any additional salt.
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You can also add some broccoli or potato to the soup.