Cauliflower Parmesan Soup

• Produce

  • 1 head Cauliflower
  • 1/2 Leek
  • 1 Onion
  • 2 tbsp Thyme

• Canned Goods

  • 2 cups Broth

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 8 tbsp Butter
  • 1/4 cup Parmesan cheese, grated

• Liquids

  • 2 cups Water

Found on ketogasm.com

Description

Ingredients

• 8 tablespoons butter
• Salt and pepper
• 1 onion, sliced
• 1/2 leek, sliced
• 1 head cauliflower, chopped
• 2 cups broth (bone broth preferable)
• 2-3 cups water, depending on consistency
• 2 tablespoons thyme, chopped
• 1/4 cup parmesan cheese, grated

Directions

• Melt 2 tablespoons butter in large pot.
• Add salt, onion, and leek. Cook until onion become soft and translucent.
• Add half of cauliflower, 4 tablespoons butter, 2 cups broth and 2 cups water to pot. Bring to simmer for 10-15 minutes, until cauliflower is tender and falling apart.
• Add 3/4 of remaining cauliflower to pot and continue to simmer.
• Melt 2 tablespoons butter with thyme and remaining cauliflower florets. Stir as the butter begins to bubble and brown.
• Once the cauliflower in the pot is tender, remove from heat and transfer contents of pot to a blender.
• Add parmesan to blender.
• Being careful to cover blender vent with towel, blend simmered cauliflower mixture until smooth. Add additional water to adjust consistency of soup if needed. Blend some more.
• Transfer blended soup to bowl.
• Garnish with golden florets and drizzled brown butter.