Cauliflower Cheese Soup (with a dairy free option)
Servings: 4
One of my families favourite ways to eat cauliflower, my Cauliflower Cheese Soup is tasty, easy to make and very nourishing.
Ingredients
- 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 broth or stock (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)
Instructions
- 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.
Thermomix Method
- 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.
Tip
- Adjust the consistency of this by adding more or less broth.
Make-ahead
- Re-heat in a pot over a low heat until just hot.
Store
- Store in an airtight container in the fridge or freezer.