Creamy Cauliflower Soup with Thyme

Deliciously creamy and satisfying, this seasonal soup is packed with flavor.

Time 35 MIN

Serving Size 4

Ingredients

2 Tbsp Olive Oil
1 Small Onion, Diced (About 1 Cup)
2 Garlic Cloves, Minced
1 Tbsp White Miso Paste
1/2 Tsp Chopped Fresh Thyme Leaves
1/4 Tsp Crushed Red Pepper Flakes
1 1/2 Tsp Kosher Salt, Plus More To Taste
1 Large Head Cauliflower, Cut Into 1-Inch Florets (About 8-9 Cups)
3 Cups oatmilk
Suggested Garnish: Toasted Sesame Oil, Thinly Sliced Scallion And/or Finely Diced Kimchi

Step 1
Heat olive oil over low heat in large pot and add onion. Cook, stirring frequently, until translucent but not brown, about 7-10 minutes.
Step 2
Add garlic, miso, thyme, and red pepper flakes and stir to evenly coat onion and cook garlic, about 1 minute.
Step 3
Add cauliflower and salt to pot, increase heat to medium and add Silk, stirring to combine. Bring to a simmer and continue to cook, uncovered, until cauliflower is tender, about 18-20 minutes.
Step 4
Reheat in clean pot to serve and garnish with a few tiny drops toasted sesame oil (a little goes a long way), scallions and/or kimchi.

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