Creamy cauliflower soup

Creamy Cauliflower Soup

2 tablespoons olive oil or ghee
1 small onion, chopped
2 cloves garlic, minced
1 head cauliflower, cut into florets 
1 teaspoon salt
¼ teaspoon dried thyme
⅓ cup coconut milk (optional)

Directions

1. Heat a large stockpot over medium heat and add olive oil.
2. Add the onion and sauté until soft, 5-7 minutes. Add the garlic and sauté for 1 minute.
3. Add the cauliflower, salt, and thyme and stir to coat. Add water to the pan to just cover the cauliflower (it’s ok if parts are sticking out). 
4. Turn the heat to high and bring to a boil, then reduce heat to low and simmer for 30 minutes or until cauliflower is fork tender.
5. Add the soup to a blender along with the coconut milk if using and purée until smooth.

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