Preparation Steps

• Heat olive oil in a large pot or Dutch oven over medium heat.
• Add chopped onion and cook until softened, about 5 minutes.
• Add minced garlic and cook for another minute until fragrant.
• Add chicken pieces, cauliflower florets, chicken broth, thyme, salt, and pepper to the pot.
• Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until cauliflower is tender and chicken is cooked through.
• Carefully transfer about half of the soup to a blender (or use an immersion blender) and blend until smooth. Return the blended soup to the pot.
• Stir in the heavy cream and heat through, but do not boil.
• Taste and adjust seasoning if necessary. Serve hot.