1. Prepare the Vegetables:
Chop the cauliflower, onion, carrots, and potatoes into small, even pieces for faster cooking.
2. Sauté the Vegetables:
In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the carrots and potatoes to the pot and cook for another 5 minutes, stirring occasionally.
3. Add Cauliflower and Milk:
Add the 300g of chopped cauliflower to the pot, followed by the 3 cups of milk. Stir to combine.
4. Season the Soup:
Season with salt, black pepper, and thyme powder to taste. Stir well.
5. Cook the Soup:
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 20 minutes, or until the vegetables are tender.
6. Roast the Cauliflower Topping:
While the soup is simmering, preheat your oven to 200°C (400°F).
Toss the extra cauliflower florets with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 15-20 minutes, or until golden brown and crispy.
7. Blend the Soup:
Once the vegetables are tender, use an immersion blender to blend the soup until smooth. If you prefer a chunkier texture, blend only part of the soup and leave some pieces whole.
8. Adjust Seasoning:
Taste the soup and adjust the seasoning if necessary. Add more salt, pepper, or thyme as desired.
9. Serve:
Ladle the soup into bowls and top with the roasted cauliflower florets for an added crunch and flavor boost.
Serving Suggestions:
Serve with crusty bread or a side salad for a complete meal.
Garnish with a drizzle of olive oil or a sprinkle of fresh herbs like parsley or chives.
Cooking Tips:
For a richer soup, you can replace part of the milk with cream or a dollop of butter.
If you prefer a dairy-free version, substitute the milk with a non-dairy alternative like almond or coconut milk.
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