Name: Cauliflower Thyme Puree
Ingredients: 3 Cups or more rough chopped cauliflower; 2 C sugar snap peas, removing thin string*; 1-2 Zucchinis rough chopped; ½ Onion rough chopped; ½ C Leek (optional); 3 fresh cloves of garlic or shallot chopped; 1 ½ tsp fresh minced thyme (dried ¾ 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

Ingredients

Units Scale

3 cups or more rough chopped cauliflower
2 C sugar snap peas, removing thin string*
1–2 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

Cook Mode Prevent your screen from going dark

Instructions

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

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

Author: Curry Girls Kitchen