Creamy Cauliflower and Potato Soup

Ingredients

• 1 large head cauliflower, cut into florets
• 2 medium russet potato, peeled and diced
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 5 cups vegetable broth
• 2 tbsp olive oil
• 3 sprigs fresh thyme
• 1 tsp salt
• ¼ tsp white pepper
• 2 tbsp fresh chives, chopped, for serving (optional)

Contains: milk.

Method

1. Heat olive oil in a large pot over medium heat. Cook onion for 5 minutes until softened. Add garlic and thyme and cook for 1 minute.About 6 min
2. Add cauliflower, potato, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes until both vegetables are very tender.About 23 min
3. Remove thyme sprigs. Use an immersion blender to puree the soup completely smooth. Alternatively, carefully blend in batches in a blender.About 3 min
4. Season with salt and white pepper. Ladle into bowls and finish with a drizzle of olive oil and chopped chives.About 2 min