Description
A soul-warming, make-ahead soup that’s creamy, nourishing, and finished with an herby drizzle and crunchy dukkah. Perfect for cozy nights.
Ingredients
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1 tablespoon coconut oil
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1 yellow onion, chopped
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3 garlic cloves, chopped
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Leaves from ~6 stems fresh thyme
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2 teaspoons kosher salt
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Freshly ground black pepper
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2 small heads cauliflower, cut into florets
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6 cups chicken broth (or vegetable broth)
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1/4 cup heavy cream
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Dukkah (or sub with a mix of sunflower + sesame seeds)
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Herb-infused oil, or high-quality extra-virgin olive oil
Instructions
- Sauté aromatics. Warm the coconut oil in a large Dutch oven over medium-high heat. Add the onion and cook for 5 minutes, until softened. Stir in garlic, thyme, salt, and black pepper; cook until just beginning to turn golden.
- Cook the cauliflower. Add cauliflower florets and broth. Bring to a boil, then cover and reduce heat to low. Simmer for about 15 minutes, until the cauliflower is tender and a knife slips in easily.
- Blend until silky. Remove from heat. Carefully transfer soup to a blender (in batches if needed). Allow to cool slightly, then purée until smooth and velvety. Add cream and blend once more until combined.
- Serve or store. At this point, the soup can be refrigerated for up to 2 days and reheated gently before serving.
- Finish with toppings. Divide into bowls and top each with a swoosh of herby oil and a sprinkle of dukkah. Serve warm.
Notes
- Make-Ahead Friendly: Soup can be made the day before and reheated gently before serving.
- Dairy-Free Option: Skip the cream or swap for coconut cream.
- Vegetarian Option: Use vegetable broth instead of chicken broth.
- Topping Variations: Try toasted pumpkin seeds, crispy chickpeas, or a drizzle of chili oil.
- Prep Time: 15
- Cook Time: 25
- Category: soup
Keywords: cauliflower soup