35 minsDinner

Cauliflower soup with parmesan, thyme and pita

Makes: four servings
Makes: four servings


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


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

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

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

  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.