+ Well Nourished | Cauliflower Cheese Soup (with a dairy free option)

Cauliflower Cheese Soup (with a dairy free option)

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)


  1. In a large pot sauté the onion and garlic in the butter or ghee for a minute or two until just starting to soften, but not brown.
  2. Add the cauliflower, cannellini beans, and stock and bring to the boil.  Simmer until the cauliflower is just cooked (and you can slice through it easily with a knife).
  3. Remove from the heat and allow to cool a little.
  4. Puree in a food processor or powerful blender with the parmesan cheese.
  5. Taste and season if necessary.
  6. Serve hot with the peas, chives and a drizzle of lemon infused olive oil.

TMX Method

  1. Grate the parmesan, 5 seconds, speed 6 and set aside.
  2. Chop the onion and garlic, 10 seconds, speed 5.
  3. Add the butter and saute, temp. 100, 2 mins, speed 1.
  4. Add the cauliflower and chop 10 seconds, speed 6.
  5. Scrape down the sides, add the beans and broth and cook temp. 100, 15 mins, speed 2.
  6. Add the parmesan and blend for 20 seconds, speed 6.
  7. Season and serve as above.

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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Cauliflower cheese soup

  • Claire

    This is perfect timing Georgia. I just bought a cauliflower, for $7!!!!, in order to make cauliflower rice to go with your chicken almond curry for tonight’s dinner. Will use the other half to make this soup in the thermomix for lunch. Looks like the perfect comfort food to help me fight off a horrible head cold. Claire.

    • What a coincidence Claire. My neighbour just told me she made much the same, hope you enjoy it and the curry. Both are great flu busting recipes so I’m sure you’ll feel better real soon. G x

  • Lea-Anne

    Thanks so much, Georgina, for such a delicious and filling meal that the whole family loved. Great to warm the belly on a cold night.

  • Becky Beale

    Just made this for my super sick 2yo. It was the first thing he has eaten in 3 days and he asked for more. Total success. Thanks for the recipe, absolutely delicious

    • Yay – glad you both liked it and hope he’s on the mend. Thanks so much for your feedback G x

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