Homemade Cauliflower Soup

Chop the cauliflower, potatoes, and onions small so they cook fast.

In a soup pot, saute onions in oil for a minute until translucent. Add the garlic and bay leaves - saute 30 seconds more.

Then, add the chopped cauliflower and potatoes. Saute 2 minutes, then add the thyme and stock.Tip - the potato helps keep the soup nice and creamy so we don't need any cream

Season with salt and pepper.Tip - if you use the store-bought chicken stock check to see if it has salt added.

Cover and cook on medium-low for 5 to 7 minutes until the veggies are tender.

Remove the bay leaves and blend the veggies into a smooth puree

Combine the milk and cornstarch, then add it to the soup, followed by the Parmesan cheese – combine wellTip - the cornstarch in the milk will prevent the milk from splitting

Taste and adjust seasoning and consistency - add water if the soup is too thick.Tip - the soup will continue to thicken as it cools. If necessary you can add more water and warm the soup again.

Serve with toasted bread or croutons. I like a little more parmesan and parsley for garnish.