fbpx

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 its 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 cannellini 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.

 

Ingredients

1 large onion, peeled and finely diced

1 cloves of garlic, peeled and chopped

25 grams of butter or ghee

½ large cauliflower, (approx. 400 grams), broken into florets

1 x 400 gram tins of cannellini beans, drained and rinsed

3-400ml of bone broth (I used chicken), recipe at www.wellnourished.com.au

50 grams of parmesan cheese, finely grated

Sea salt and black pepper, to taste

½ cup of peas, blanched in boiling water

Chives, chopped (to serve)

Lemon infused olive oil (to serve)

 

Method

  • 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.

 

TMX Method

  • Grate the parmesan, 5 seconds, speed 6 and set side.
  • Chop the onion and garlic, 10 seconds, speed 5.
  • Add the butter and sauté, 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.

 

Variations

Vegetarian

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.

 

For more healthy inspiration and free recipes, visit www.wellnourished.com.au.

 

Well Nourished

Well Nourished  

Founded by Georgia, a mum, cookbook author, naturopath with 19 years experience and the creator of The Well Nourished Lunch Box Challenge, Well Nourished delivers wholesome, easy-to-follow recipes targeted to busy families. Readers flock to Well Nourished for inspiring health advice and free, nourishing, family friendly recipes. // www.wellnourished.com.au