Simmered Cauliflower and Thyme Soup
A velvety, herb-infused soup made with roasted cauliflower and thyme, ideal for cold days. This Mediterranean soup recipe, ready in about 45 minutes, pairs cauliflower, carrots, and onion for a weeknight-friendly dinner. Each serving lands at about 110 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 large head cauliflower, cut into florets
- 2 medium carrots, diced
- 1/2 cup onion, diced
- 2 cloves garlic, minced
- 1 tsp thyme, fresh or dried
- 4 cups chicken broth
- 1 tbsp avocado oil
- 1/2 tsp salt
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Equipment for this recipe
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Instructions
- Step 1: Heat 1 tbsp avocado oil in a large pot over medium heat. Add 1/2 cup onion (diced) and 2 cloves garlic (minced), sautéing for 3 minutes until fragrant.
- Step 2: Add 1 large cauliflower head (cut into florets), 2 medium carrots (diced), and 1 tsp thyme to the pot. Stir for 2 minutes, then pour in 4 cups chicken broth. Bring to a gentle simmer and cook for 25 minutes until vegetables are very tender.
- Step 3: Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches. Season with 1/2 tsp salt, then simmer uncovered for 5 more minutes to thicken slightly.
