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
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.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.
Cauliflower Cheese Soup (with a dairy free option)
- 1 large onion/s peeled and finely diced
- 1 clove/s garlic peeled and chopped
- 25 g butter, ghee or macadamia oil
- 400 g cauliflower (approx. ½ head), broken into florets
- 400 g can cannellini beans -drained and rinsed
- 3-400 ml chicken stock or bone broth (I used chicken), recipe here
- 50 g parmesan cheese -finely grated
- Sea salt and freshly ground black pepper -to taste
- 75 g peas (½ cup) blanched in boiling water
- 2 tbsp fresh chives -chopped (to serve)
- 2 tbsp lemon infused olive oil - I like Cobram Estate brand (to serve)
- 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.
- 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).
- Remove from the heat and allow to cool a little.
- Puree in a food processor or powerful blender with the parmesan cheese.
- Taste and season if necessary.
- Serve hot with the peas, chives and a drizzle of lemon infused olive oil.
- Grate the parmesan, 5 seconds, speed 6 and set aside.
- Chop the onion and garlic, 10 seconds, speed 5.
- Add the butter and saute, temp. 100, 2 mins, speed 1.
- Add the cauliflower and chop 10 seconds, speed 6.
- Scrape down the sides, add the beans and broth and cook temp. 100, 15 mins, speed 2.
- Add the parmesan and blend for 20 seconds, speed 6.
- Season and serve as above.
- Adjust the consistency of this by adding more or less broth.
- Re-heat in a pot over a low heat until just hot.
- Store in an airtight container in the fridge or freezer.
VegetarianUse vegetable stock.
Dairy-free and veganJust 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. Use olive oil instead of butter or ghee.
Legume-freeSimply omit the beans/ peas to if you like and increase the cauliflower buy about a cup.
Onion and garlic-freeReplace them with a small bulb of fennel, diced and a pinch of chilli flakes or powder.
Broccoli cheese soupSub the cauliflower for broccoli for another delicious soup.
I love this soup - how about you. Did you try the dairy-free version? I'd love to hear how you like it.