Cauliflower soup with parmesan, thyme and pita
- 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
Remove leaves and core cauliflower. Cut into small florets. Dice onion.
Heat olive oil in a large saucepan over medium heat, then add onion and cauliflower, cooking until onion is translucent, about 5 minutes.
Add broth and bring to a boil. Reduce heat to a simmer, cover, and cook until cauliflower is soft, about 15 minutes.
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.