Cauliflower Thyme Puree

There are so many ways to enjoy the health-filled varieties of cauliflower while reaping it’s many benefits! There are many ways to prepare this wonderful vegetable~ sauteed, roasted, chopped raw in a salad, as dippers for your crudites platter, in soup, or mashed instead of potatoes.

Here’s a quick yet flavorful creamy cauliflower puree with a hint of thyme. Have fun experimenting with the many varieties of cauliflower as well as adding your personal favorite herbs!

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Cauliflower Thyme Puree

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    Units Scale
    • 3 cups or more rough chopped cauliflower
    • 2 C sugar snap peas, removing thin string*
    • 12 Zucchinis rough chopped
    • 1/2 Onion rough chopped
    • 1/2 C Leek (optional)
    • 3 fresh cloves of garlic or shallot chopped
    • 1 1/2 tsp fresh minced thyme (dried 3/4 tsp)
    • 2 T Olive Oil or coconut oil
    • 4 C Stock: Homemade chicken, vegetable or Imagine’s No-Chicken Broth
    • Celtic Sea Salt to taste



    1. Sauté onion, leek, minced thyme leaves, and garlic in oil.
    2. Add remaining vegetables, and stock.
    3. Bring soup to a boil.
    4. Lower heat and simmer for 10-15 minutes, until vegetables are fork tender
    5. Carefully, using an immersion hand blender, puree the soup.
    6. Salt and fresh ground pepper to taste.
    7. Top with fresh herbs.

    Enjoy with a salad for a light dinner or perfect while CLEAN-ing!

    • Author: Curry Girls Kitchen


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