Low carb creamy soups are my favorite, and so easy with a nice blender. ~Chef Austin Merath
1 Cauliflower head
1 Onion
4 Cloves Garlic
2 Sweet Potato
2 Tbls Olive Oil
Sea Salt & Cracked Pepper
3 Cups Vegetable Stock
1 Bay Leaf
1-2 Cups Whole Milk
1 Tsp Thyme
Croutons
Step 1
Chop cauliflower, slice onion, and mince garlic. Place into a large pot. Pour over oil & dust with salt, pepper, & and toss together.
Step 2
Add vegetable stock to cover the vegtables. Add in bay leaf & thyme. Set on medium heat and simmer for 20-30 minutes until vegetables are fork tender.
Step 3
Remove bay leaf. Transfer to a blender. Blend on highest speed (in batches if necessary). Transfer to large bowl, whisk in milk to thin soup out, enough to make it the creamy consistency. Season with S&P. Garnish with croutons.
