Cauliflower soup, a very simple, straightforward recipe,is a winner.  Silky in texture and mild in flavor, it’s a soup base that can take off in any direction you choose.  You can make a little or a lot, and it freezes beautifully.  It’s gluten-free, lactose-free, can be vegetarian if that’s your bent, and has plenty of complex carbohydrate and soluble fibre, with precious little fat.  Enjoy it plain, or dress it up for a meal in a bowl.

For flavor options and more information, check the full blog posting by clicking here.

Cauliflower Soup
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This recipe makes a BIG BATCH. It freezes very well. For smaller batch measurements, please revisit the blog posting.
Servings
10 large servings
Servings
10 large servings
Cauliflower Soup
BigOven - Save recipe or add to grocery list
Print Recipe
This recipe makes a BIG BATCH. It freezes very well. For smaller batch measurements, please revisit the blog posting.
Servings
10 large servings
Servings
10 large servings
Ingredients
  • 1 Large Head Cauliflower (about 8 cups florets)
  • 1 Large Onion, chopped (about 2 cups)
  • 2 Tbsp Butter, or oil
  • 1 19 ounce can White Beans (drained and rinsed)
  • 1 1/2 litres Chicken or vegetable stock (enough to cover all ingredients)
  • To Taste Salt and pepper
Instructions
  1. Break the cauliflower into florets. Dice the core into small pieces.
  2. In a large pot over medium heat, sweat the onion in the butter or oil, sprinkling with salt. Cook until translucent, but not browned.
  3. Add the cauliflower and the drained, rinsed white beans.
  4. Add enough stock to just cover the vegetables. Bring to a boil. Reduce to a low simmer, cover, and cook until cauliflower is very tender.
  5. Working in batches, puree soup in a blender or food processor, or with an immersion blender, until the desired texture is achieved. I prefer a silky smooth puree, which required the addition of more stock.
  6. This is a soup base. Season with salt and pepper if serving plain. Additional ingredients are suggested in the full blog posting.
  7. Cool completely in a partially covered container in the refrigerator before packaging to freeze. Single servings in zip-closure bags, laid flat while freezing, take up the least amount of space.