Ingredients
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3 tbsp olive oil
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4 sprigs fresh thyme
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3 tbsp all-purpose flour
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1/2 tsp garlic powder
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1/2 tsp onion powder
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1 cup frozen riced cauliflower, thawed
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1 bay leaf
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3 cups low-sodium vegetable broth
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1 (16 oz) pkg frozen mixed vegetables, thawed
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1/2 cup heavy cream
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1 lemon
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Chopped fresh parsley, to serve (optional)
Steps
1
In a medium pot, heat the oil on medium. Add the thyme, flour, garlic powder, and onion powder and cook 1 min., until fragrant, stirring constantly. Add the riced cauliflower and bay leaf. Cook 2–3 min., until cauliflower has softened. Season with salt and pepper.
2
Add the broth and mixed vegetables to pot. Season with salt and pepper. Bring to a boil on high, stirring frequently. Reduce heat to medium-low. Cook 15–20 min., until soup has thickened slightly, stirring frequently. Discard thyme sprigs and bay leaf.
3
Remove pot from heat. Using a slotted spoon, reserve about ½ cup vegetables. Using an immersion blender, purée soup until smooth. Season with salt and pepper. Stir in reserved vegetables and heavy cream. Finely grate 1 tsp zest from the lemon, then cut lemon into wedges. Stir lemon zest into soup. Garnish with the parsley, if desired, and serve with lemon wedges to squeeze over top.
