Cauliflower Soup
This recipe makes a BIG BATCH. It freezes very well. For smaller batch measurements, please revisit the blog posting.
Servings
10large servings
Servings
10large servings
Ingredients
  • 1Large Head Cauliflower(about 8 cups florets)
  • 1Large Onion, chopped(about 2 cups)
  • 2Tbsp Butter, or oil
  • 119 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.