Ingredients

• Ingredients Units USM Scale 1x2x3x 1/4 cup vegan butter – Miyokos is the best (see notes for subs) 1 large onion, diced 3 cloves garlic, minced 1 large head cauliflower (about 2 1/2 – 3 lbs.), cut into florets 1 teaspoon fresh thyme or 2 sprigs 5 cups low-sodium vegetable broth or water 1 cup vegan cream (or plant milk of choice) 1 small lemon, juice of Salt + pepper, to taste

Preparation

• Instructions Prep: Start by prepping the onion and garlic. Cut the cauliflower into florets, they can be on the large side as you can break it down as it cooks. Saute: In a heavy bottom pan, heat the butter over medium heat, add the onion and saute for 6 minutes. Add the garlic and cook 1 minute more. Add remaining ingredients: Add the cauliflower, thyme, salt and pepper, and water/broth. Simmer: Bring the chunky soup to a boil, cover, reduce heat and simmer, stirring occasionally, for 20 minutes, or until cauliflower is fork tender. Add cream + lemon: Stir in the vegan cream or plant milk and lemon juice. Puree: Once soup is done, let rest for 10 minutes to cool. Using an immersion blender or cup blender, puree the soup until desired consistency. Season with more salt & pepper as needed. Heat over low until warmed through as needed. Serve: Serve with a few reserved toasted cauliflower pieces, drizzle of vegan cream and/or fresh cracked pepper. For a little heat, add a pinch of red pepper flakes or crushed mustard seeds. Pair with homemade Artisan Bread or soft and chewy Vegan Naan for soaking up the juices. Store: Leftovers can be stored in the refrigerator for up to 6 days in a covered container. To store longer, freeze for up to 2 – 3 months.