We are enjoying some Fall weather here in Southern California and it’s finally time for comforting nourishing soups!! Definitely our favorites for so many reasons:
- they are loaded with good veggies and nutrients
- every spoon is creamy, welcoming, warm and tasty
- they come in so many flavors pending the mix of ingredients
- they can be enriched with pasta, rice, croutons to give more texture
Today’s soup has also double bonus points: helps boosting the immune system thanks to garlic and turmeric. Not bad, I know.
The soup is appropriate for little ones starting from 6 months of age, just be wise with the salt.
Did I also mention that it’s easy to prepare and ready in 30min?
How to prepare it? In a large pot heat the olive oil with the minced onion and minced garlic. Sauté for 3 minutes.
Add the cauliflower florets roughly chopped and the white beans. I use organic canned white beans and I simply rinse them under running water for few seconds before adding them to the recipe.
Add also the chicken broth, salt, thyme and turmeric.
Bring to a boil, reduce the heat to minimum and simmer for 25/30 minutes.
Using an immersion blender transform the soup into a smooth and creamy puree.
Serve warm with a drizzle of extra virgin olive oil and a tablespoon of grated Parmesan cheese on top.
WHICH KIND OF STOCK TO USE?
I like using chicken stock for this recipe as it adds nutritional value and immune system boosting properties without mentioning the extra flavor. For a vegan alternative you can use vegetable broth. I never tried the soup with beef broth as I think it’s a bit too strong, but that doesn’t mean that it might not work.
HOW TO ADD MORE TEXTURE TO THE SOUP? MY BABY DOESN’T LIKE PUREES.
If you need to give a bit more body to the soup, you have few options:
- Use the immersion blender for less time so that you will leave some soft chunks of cauliflower and white beans.
- Add some bread croutons on top. To make them simply cut in cubes a slice of toast bread. Drizzle 1/2 Tbsp olive oil and a pinch of salt on top and bake either in the oven at 400F for 15min or in the toaster for 2 min up until they will get crispy and golden.
- Cook some short shaped pasta or rice on the side and add it to the soup at the end before serving it.
HOW TO STORE THE SOUP?
The cauliflower soup can be stored in the refrigerator for 3-4 days in an air tight container or can be frozen for up to 3 months.
WHY ADDING TURMERIC AND GARLIC?
Cold and flu season is here and I like to add to my recipes as many immune system boosting ingredients as I can. Turmeric and Garlic are at the top of the list. Turmeric is a bright yellow spice that looks like ginger and can be cooked exactly like ginger. You can grate fresh turmeric into your recipes after peeling it or you can use the powder like a spice.
The curcumin in turmeric has proven strong anti-inflammatory properties that block the action of inflammatory molecules in the body. Turmeric has also anti-oxidant properties. On the other side garlic has been proven having anti-bacterial properties. A winning duo!
- 1 small head of cauliflower, florets only, chopped
- 1 big white onion, chopped
- 4 cloves garlic, peeled and halved
- 5 tbsp olive oil
- 1 can white beans cannellini, rinsed and drained (low sodium if possible)
- 6 cups chicken broth
- 1 tsp sea salt
- 1 tsp dried thyme
- 1 tsp turmeric (either fresh grated or dry)
- 1 tsp grated Parmesan cheese for each portion
In a large pot heat the olive oil for 30 sec at medium-high heat. Add onion and garlic and saute' for 3 min.
Add the cauliflower, white beans, broth, salt, thyme, turmeric. Stir, bring to boil.
Reduce the heat to minimul and simmer for 25/30 min.
Using an immersion blender transform into a smooth puree. Serve warm with a drizzle of olive oil and parmesan cheese on top.