Step 1

Start by prepping the onion and garlic. Cut the cauliflower into florets, they can be on the large side as you can break it down as it cooks.

Step 2

In a heavy bottom pan, heat oil or water over medium heat, saute the onion for 6 minutes, add the garlic and cook 1 minute more.

Step 3

Add the cauliflower, thyme, pinch of salt and pepper, and water/broth.

Step 4

Bring the chunky soup to a boil, cover, reduce heat and simmer, stirring occasionally, for 20 minutes, or until cauliflower is fork tender.

Step 5

Stir in the vegan cream or plant milk and lemon juice.

Step 6

Once soup is done, let rest for 10 minutes to cool. Using an immersion blender or cup blender, puree the soup until desired consistency. Season with more salt & pepper as needed. Heat over low until warmed through as needed.

Step 7

Serve with a few reserved toasted cauliflower pieces, drizzle of vegan cream and/or fresh cracked pepper. For a little heat, add a pinch of red pepper flakes or crushed mustard seeds. Pair with homemade Artisan Bread or soft and chewy Vegan Naan for soaking up the juices.

Step 8

Leftovers can be stored in the refrigerator for up to 6 days in a covered container. To store longer, freeze for up to 2 – 3 months.