Creamy Cauliflower Soup (FMD-Friendly)

Ingredients

• 1 medium head (4-5 cups) Cauliflower, chopped into florets
• 1 small Onion, diced
• 2 cloves Garlic, minced
• 1 Tbsp Olive oil
• 3 cups Low-sodium vegetable broth (or water with a pinch of salt)
• ½ tsp dried or 1 tsp fresh Thyme (dried) or fresh
• ½ tsp Ground turmeric (optional - for color & anti-inflammatory effect)
• 1 tsp Lemon juice or white wine vinegar (optional - for brightness)
• to taste Salt and pepper

Directions

1. Step 1

   In a medium soup pot, heat the olive oil over medium heat. Add the diced onion and cook for 4-5 minutes until translucent. Add garlic and cook for another 30 seconds.

   Tip: Don't let the garlic brown - it can become bitter

2. Step 2

   Add the cauliflower florets, broth (or water), thyme, turmeric (if using), and a pinch of salt. Bring to a boil, then reduce to a simmer. Cover and cook for 15-20 minutes, until cauliflower is very soft.

3. Step 3

   Use an immersion blender to purée the soup until smooth. Or carefully transfer to a blender in batches. Blend until silky.

   Tip: If using a blender, remove the center cap and cover with a towel to let steam escape safely

4. Step 4

   Stir in lemon juice or vinegar (if using), and adjust seasoning with more salt and pepper to taste. Thin with extra water if needed to reach your desired consistency.

5. Step 5

   Ladle into bowls. Optional garnish: fresh parsley, a swirl of olive oil, or a sprinkle of smoked paprika.