INGREDIENTS

2 tbsp		Olive oil
1		Medium sized yellow onion, chopped
1		Garlic clove, minced
1		Large cauliflower, cut into small florets
1.5 litre		Chicken or vegetable stock
4		Sprigs fresh thyme
1		Bay leaf
hint		Salt and freshly ground black pepper
3 g		CULINAIREX VO003P – Sautéed onion
60 ml		Heavy cream or whole milk (optional)

PREPARATION

1. Heat 1 tbsp oil in a large pot over medium heat, add onion and cook until soft, 6 minutes. Add garlic and cook until fragrant, 1-2 minutes
2. Add the cauliflower, stock, 2 sprigs of thyme and the bay leaf and bring up to a simmer. Cook 15 to 20 minutes or until the cauliflower is soft
3. Remove thyme and bay leaf and mix with a blender until smooth
4. Optionally stir in cream and reheat if needed.
5. Garnish with a drizzle of olive oil and fresh thyme