35 mins

Cauliflower soup with parmesan, thyme and pita

Dinner

Four servings

Nutrition info

• 6 cups cauliflower
• 1 yellow onion
• ¼ cup olive oil
• 4 cups vegetable broth
• 2 cups shredded parmesan cheese
• 2 tbsp fresh thyme
• 4 pita breads

Directions

• Step 1

  Remove leaves and core cauliflower. Cut into small florets. Dice onion.

  In this recipe

  • 6 cups cauliflower
  • 1 yellow onion
• Step 2

  Heat olive oil in a large saucepan over medium heat, then add onion and cauliflower, cooking until onion is translucent, about 5 minutes.

  In this recipe

  • 6 cups cauliflower
  • 1 yellow onion
  • ¼ cup olive oil
• Step 3

  Add broth and bring to a boil. Reduce heat to a simmer, cover, and cook until cauliflower is soft, about 15 minutes.

  In this recipe

  • 6 cups cauliflower
  • 4 cups vegetable broth
• Step 4

  Puree in batches in a blender, and thin with additional broth if desired. Return to saucepan and stir in parmesan, thyme, salt and pepper to taste. Serve with side of pita bread.

  In this recipe

  • 4 cups vegetable broth
  • 2 cups shredded parmesan cheese
  • 2 tbsp fresh thyme
  • 4 pita breads