Despite the name, there is no cream in this soup! I just blend and blend and blend to get that super smooth, creamy feeling.
2 tbsp butter/ghee/coconut oil
3 cloves garlic
1 tsp oregano
4 cups chicken or vegetable stock
1 head of cauliflower
Salt and pepper
Melt the butter or oil in a large pot. Roughly chop the onion and garlic and sauté until soft and transparent. Add the oregano and stir for a minute. Pour in the stock and bring to a boil.
Chop the cauliflower into small pieces and add to the pot. Summer for 30 minutes, until the vegetables are all soft.
Using either a blender, or a handheld stick blender, blend everything together for 5-7 minutes, until deliciously smooth. Taste the soup as you go and season with salt and pepper to your liking.
Serve with a drizzle of olive oil and a sprinkle of pepper! Super quick and easy.