Ingredients
- 1 medium head cauliflower
- ½ large onion
- 2 cloves garlic
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon dried thyme
- 4 cups vegetable broth
- Salt and pepper to taste
- ¼ cup sour cream optional
Instructions
- Chop the cauliflower into florets, dice the onion, and mince the garlic.
- In a large pot, heat olive oil over medium heat. Add onions, garlic, and seasonings; sauté until onions are translucent and garlic is fragrant.
- Add the cauliflower florets to the pot along with the vegetable broth. Bring to a boil, then reduce heat and simmer until cauliflower is tender, about 15 minutes.
- Use an immersion blender to purée the soup until smooth. Remove from heat and stir in optional sour cream. Adjust seasoning with salt and pepper. Serve hot.
