This is a delicious creamy soup – a real taste sensation! Whilst the main recipe does contain cheese, I have also created an equally delicious dairy free version too (below).
“Cauliflower is nothing but a cabbage with a college education” Mark Twain
Why is it so good?
Like it’s other cruciferous cousins, cauliflower is a rich source of many micronutrients (vitamins and minerals, especially folate and Vitamin C) and bursting with fibre. It also contains glucosinolates (sulphur containing plant chemicals) many of which have been researched for their promising anti-cancer properties. The cannelinni beans add in some plant powered protein and additional fibre. The broth heals the gut and soul and the onion and garlic further supports immune function.
Serves 4 approx.
1 large onion, peeled and finely diced
1 clove garlic, peeled and chopped
25 grams butter or ghee
½ large cauliflower, (approx. 400 grams), broken into florets
1 x 400 gram tin of cannelinni beans, drained and rinsed
3-400ml bone broth (I used chicken), recipe here
50 grams parmesan cheese, finely grated
Sea salt and black pepper, to taste
½ cup peas, blanched in boiling water
Chives, chopped (to serve)
Lemon infused olive oil (to serve)
Adjust the consistency of this by adding more or less broth.
Use vegetable stock.
Dairy-free and vegan
Just don’t add the cheese or replace with 2 tablespoons of nutritional yeast (which gives a very similar flavour). Taste it as you add the yeast gradually to achieve the level of ‘cheesiness’ you like.
Broccoli cheese soup
Sub the cauliflower for broccoli for another delicious soup.
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