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 hurting 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.
One of my families favourite ways to eat cauliflower, my Cauliflower Cheese Soup is tasty, easy to make and very nourishing.
- 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
- 3-400 ml 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)
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.
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.
I love this soup - how about you. Did you try the dairy-free version? I'd love to hear how you like it.