Creamy Cauliflower Soup

So this original recipe comes from one of my best https://cltfoodbloggers.com/ friend: https://sliceofjess.com/! She recommend this recipe for a family member who could use some cancerously healthy recipes. So this is mainly her recipe, so check her out:

• 1 large sweet yellow onion
• 2 tbsp. Butter
• 4 cloves garlic
• 2 (10oz) bags frozen cauliflower rice
• 3 cups vegetable or chicken stock
• 2 fresh thyme sprigs or 1 tsp dried thyme.
• 1 tbsp fresh parsley
• 1 cup Milk or Almond Milk (unsweetened)
• 1 tsp. sweet paprika
• 1 tsp. salt (+ more to taste)
• Fresh parsley, garnish
• Bacon, garnish (optional)
• Croutons for serving (optional)

DIRECTIONS:

1. Cut onion into slices and mince the garlic. In a large stockpot over medium heat, sauté the onion in butter until fragrant and brown (about 7-8 minutes).
2. Add cauliflower rice and garlic, then sauté for another 4-5 minutes until the cauliflower rice is cooked and softened.
3. Pour stock into the pot with two thyme sprigs and bring to a boil for 10 min.
4. Remove from heat, add sweet paprika and salt. Using an immersion blender, blend soup together until smooth.
5. Pour soup into bowls and garnish with parsley and additional fresh herbs.
6. Optional toppings – crispy bacon pieces (optional) and croutons.

Recipe Notes: You can easily swap fresh cauliflower florets in place for the frozen cauliflower rice. Simply roast in a 450F oven for 15 minutes prior to adding in at step 3. I have also found that if you roast the garlic beforehand, it adds an extra depth of flavor.

Make sure you check out: https://sliceofjess.com/