Ingredients
Units
Scale
1 head cauliflower, cut into small florets and cleaned
3 tbsp butter
1 medium onion, peeled and thinly sliced
5 cloves garlic, peeled and thinly sliced
5 cups water/vegetable stock
1/2 cup grated cheddar or processed cheese
2 sprigs fresh thyme; leaves only
Salt
Black pepper, fresh cracked
20 almonds, toasted and thinly sliced
Parsley, finely chopped
Instructions
- Heat the butter in a heavy bottomed stock pot on medium high heat till it starts browning and develops a nutty aroma. Add the onion and sauté for three to four minutes till soft and translucent, stirring occasionally. Add the garlic and sauté for one to two minutes more till fragrant.
- Add in the cauliflower florets and sauté till the florets just start getting tender. Add in the thyme leaves and sauté for another minute. Sprinkle a little salt at this point and stir.
- Add just enough water to cover the cauliflower and stir gently. Add in the sliced almonds, reserving five for garnishing. Reduce heat to medium low and cover for 20-25 minutes till the cauliflower is tender and falling apart.
- Using either an immersion blender, or transferring the soup in batches to a traditional blender (be careful not to fill it to the top when working with hot soups), puree the soup until smooth.
- Stir in the cheese and add the stock as required till your preferred consistency is reached. Season to taste and stir in a few pinches of black pepper.
- Serve hot, garnished with the sliced almonds and chopped parsley.
