Creamy Cauliflower Soup

There is nothing boring about this Creamy Cauliflower Soup. It is rich, delicious and very easy to make. Serve with crusty bread in a large coffee mug or as the main dish next to a crispy green salad.

I personally enjoy this soup while reading a good book!

Ingredients:

1-2 heads of Cauliflower - yellow or white (I love yellow cauliflower)

1 box or can of low sodium chicken stock or broth

1 large yellow onion

1 small garlic glove or ground garlic powder

1 can Thai canned Coconut Milk (not lite)

or 1 Tbsp heavy cream

2-3 sprigs of fresh thyme

Sea salt & Black pepper

Olive Oil

Directions:

There are two ways you can prepare this soup and both methods are wonderful. As with many of my recipes I encourage you to be inspired! When you are working with the freshest ingredients - adding special touches to any of dish; such as Emeril's original Essence or an Italian Seasonings blend that you have on hand is what makes my recipe YOUR recipe.

First Method - Roasting Cauliflower & Onions

I personally love this method. Simply slice the cauliflower (on top of a sheet pan) throwing out core and leaves. Add sliced onions to the sheet pan and spread the vegetables to fill the pan. Drizzle as much olive oil as is needed to fully coat. Sprinkle with salt and pepper.

Place the sheet pan into a preheat 400 degree oven and roast for approx 15-20 minutes or until the vegetables are golden brown. A slight char or darkened edges is just fine.

Remove sheet pan from the oven and cool for 10 minutes.

In a large soup pot add the cooled cauliflower and onions along with single garlic clove or a good dash of garlic powder, the canned chicken stock (14.5 oz), the thyme sprigs and the canned coconut milk.

Tip: (If you do not have canned coconut milk on hand or you do not wish to add, just use one full box of chicken stock = 32 oz. Finish soup after blending with 1 Tbsp of heavy cream for either roast or boil method.

Bring the liquid to a boil, reduce the heat and simmer for 20 minutes.

Cool the soup for 5 minutes. Using a hand blender gently blend until creamy.

Quick Tip - You may wish to keep a few chunks of cauliflower or blend until completely smooth.

If you do not have a hand blender, wait until soup is cold, and blend in small batches using a stand blender.

Reheat soup when needed.

Second Method - Boil

Add the chopped cauliflower, onions, garlic and thyme sprigs into a soup pot. Add chicken stock and bring to boil. Reduce to a simmer for 20 minutes. After 20 minutes add the canned coconut milk and simmer for another 10 minutes. If your not using the canned coconut milk, simmer for 30 minutes and finish with heavy cream, sea salt and pepper. Blend with either a hand blender or a stand blender.

*Remember to remove all the Thyme sprigs before blending.

Optional - I like to add to all my soups a small handful of Emeril's Original Essence. I think this one spice blend offers great depth of flavor. I also might add a small amount Sriracha Sauce.

Quick Tip: The decision to add or modify any recipe should be a personal one. Depending on where you live and the seasonality of vegetables adding a bit more salt or pepper or even different herbs (dried or fresh) is what makes cooking so much fun.

ENJOY!