Healthy Harvest Cauliflower And Collard Stew Recipe

1 Tbsp olive oil
1 medium sweet onion, diced
1 1/2 tsp fresh thyme leaves
1 tsp kosher salt
6 cups cauliflower florets (bite size)
3 cups vegetable broth (or chicken broth if you prefer)
6 cups cleaned and chopped collards, de-stemmed and roughly chopped
1/2 cup shredded Parmesan cheese

Put a large soup pot over medium-low heat, add the onions and cook, stirring, just until the onions soften.

Add the thyme leaves, salt, cauliflower, and broth; bring to a boil, reduce heat to low, cover pot and simmer gently about 15 minutes or until the cauliflower is knife tender.

Add the chopped collard greens to the pot, cover the pot, and simmer over low heat for about 5 minutes or until the collards are tender.

Ladle soup into bowls and sprinkle Parmesan cheese on top to serve.

Will make 4 to 6 servings.