Easy Cauliflower Soup

Ingrédients

• 2 Tablespoon extra virgin olive oil
• 2 carrots (peeled and diced)
• 2 stalks celery (diced)
• 1 medium onion (diced)
• 3 cloves garlic (minced)
• 1 head cauliflower (chopped)
• 2 bay leaves
• 4 cups chicken/vegetable broth
• 1 cup almond milk
• 2 Tablespoon arrowroot starch
• 1/2 teaspoon cumin
• 1 teaspoon oregano
• 1/2 teaspoon fresh thyme
• Salt and freshly ground black pepper (to taste)
• 1/2 lb pancetta (diced (or bacon), optional)

Préparation

1. 1

   Heat 1 Tbsp olive oil in a large stockpot or Dutch oven over medium heat. Add carrots, celery, onion, and garlic. Season vegetables with salt and freshly ground black pepper. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in chopped cauliflower and bay leaves. Cook, stirring occasionally, about 3-4 minutes.

2. 2

   Gradually stir in chicken broth and almond milk, and cook for a couple of minutes.

3. 3

   In a cup, whisk the arrowroot starch with 1/4 cup of the warm liquid from the soup. Whisk until it's smooth, and add it to the soup. Stir well and bring to a boil; reduce heat and simmer until vegetables are tender about 12 minutes. Remove the bay leaves.

4. 4

   Using a hand blender, puree the soup but don't overdo it. Season with cumin, oregano, thyme, salt and freshly ground black pepper, to taste.

5. 5

   Serve immediately, garnished with pancetta and fresh thyme, if desired.