Recipe courtesy of Mary Nolan, Bon Appétit Executive Chef

Creamy Cauliflower Soup with Thyme

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

Time

Serving size

Heat olive oil over low heat in large pot and add onion. Cook, stirring frequently, until translucent but not brown, about 7-10 minutes.
Add garlic, miso, thyme, and red pepper flakes and stir to evenly coat onion and cook garlic, about 1 minute.
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.
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.

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