Cauliflower Soup

Thanks Elisa for sharing your recipe!

Notes:
This soup is naturally sweet and may not need cream or coconut milk.
Other ideas:
Add smoked paprika or chipotle
Add fresh dill on top
Serve with a carrot or squash soup, and green salad

1 Tablespoon olive oil
1 medium onion or leek, chopped
3-4 cloves garlic, finely chopped
1 large head cauliflower, cut into small florets
6 cups low-sodium chicken or vegetable stock
3 sprigs of chopped fresh thyme, plus more for serving
Kosher salt
Freshly ground black pepper
1/4 cup heavy cream or coconut milk (optional)

Roast the cauliflower in 425 oven first to give more flavor.
In a large pot over medium heat, heat oil. Add onion or leek and cook, stirring occasionally, until softened, about 7 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add cauliflower, stock, thyme, and bay leaf and bring to a simmer. Cook, stirring occasionally, until cauliflower is very tender, 15 to 20 minutes.
Blend with an immersion blender or transfer to a standard blender in batches and blend until smooth. Stir in cream and reheat if needed.
Divide soup among bowls. Drizzle with oil and top with thyme.