Soup, soup, soup and more soup! As you can see, I love soup! Having a book full of easy soup recipes is a life saver when you want to eat healthy and cook food that you can reheat later. Using fresh herbs in soups is the easiest way to flavor your pot and give it that wonderful rustic taste. That’s how I came up with this velvety cauliflower thyme soup.

I recently received a bunch of fresh herbs to grow at home (thanks Jojo!) and it’s been a money and time saver. 

Buying fresh herbs at the grocery store can end up costing a lot of money, if you shop on a regular basis. Which is why having your own little indoor herb garden can come in handy for home cooks like myself. I thought about using basil first but it can be overwhelming at times and can upstage delicate flavors such a cauliflower. Thyme is also quite strong but pairs more easily as a base for stews and soups. I grabbed a handful of fresh thyme, threw it in my cauliflower soup and it came out tasting lovely! Though I’m not using any milk or cream for this soup, blending it gives it a very creamy and silky texture. 

I tend to lean toward soups whenever I feel a little bloated or in need of vitamins and nutrients. I find that making a big pot of soup is much easier and cheaper than making salads. The base of the soup is also pretty much the same every time, all you need to do is alternate between vegetables to keep it interesting. You don’t need to be a professional chef to make creamy and beautiful soups. All you need is a blender or hand blender (I worship my hand blender) and you’ll be making soups 3-4 times a week I promise! 

This thyme cauliflower soup is another very healthy recipe that’s vegan, gluten free and ideal for weight loss and dieting.

Cauliflower thyme soup

2013-05-12 12:27:41

Serves 4

Write a review

Save Recipe

Print

Prep Time

10 min

Cook Time

40 min

Total Time

50 min

Prep Time

10 min

Cook Time

40 min

Total Time

50 min

Ingredients

2 tbps extra virgin olive oil

2 cloves garlic, finely choppedd

1 small onion, chopped

1 tbsp fresh thyme, chopped

1 jalapeno, finely chopped

3 stalks celery, chopped

1 medium size head cauliflower, trimmed and roughly chopped

2 small carrots, peeled and chopped

8-10 cups vegetable broth

salt and pepper to taste

Instructions

In a large pot over medium heat, add olive oil, garlic, onion, thyme and jalapeno. Cook for 2 minutes until fragrant.

Add celery, carrots and cauliflower and cook for 5 minutes.

Add vegetable broth (8 to 10 cups), enough so that all the vegetables are covered. Cook for 40 minutes, until vegetables are tender.

Use a blender or hand blender and blend until smooth.

Season with salt and pepper and serve hot.

By Caroline Phelps

Pickled Plum http://pickledplum.com/

Wordpress Recipe Plugin by Recipe Card

I love lentils, especially lentil soup! Classic lentil soup made with bacon, veggies and beef broth, Indian dahl soup with hints of cumin, turmeric and a generous squeeze of fresh lemon juice.. So delicious! Lentils also complement stews and salads very well, and are a wonderful source of protein and fiber. My vegetarian lentil soup is very simple and easy to recreate; made with vegetable stock, few veggies and herbs, it has a real rustic flair and needs little attention while cooking. It’s also filling so one big bowl can be served as a main dish along with some bread or a small salad.

This soup is low in fat and calories, making it ideal for people with a gluten allergy. It’s also great for those who are on a low cholesterol diet or general diet plan for weight loss. 

Lentils are a powerhouse of nutrients yet are extremely low in calories and contain virtually no fat! They can help lower cholesterol, stabilize blood sugar levels, increase energy and reduce the risk of heart disease. Plus, there’s no need to soak them overnight, lentils just need to be rinsed before cooking. Add a pinch of cumin powder to this lentil soup for an earthier, more aromatic broth.

Finish your meal with a healthy dessert option like this fresh fruit yogurt parfait.