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.
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
- Break the cauliflower into florets. Dice the core into small pieces.
- In a large pot over medium heat, sweat the onion in the butter or oil, sprinkling with salt. Cook until translucent, but not browned.
- Add the cauliflower and the drained, rinsed white beans.
- 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.
- 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.
- This is a soup base. Season with salt and pepper if serving plain. Additional ingredients are suggested in the full blog posting.
- 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.
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