Sensational Cauliflower & Cannellini Bean Soup


I love to eat seasonally and you can't get more seasonal than an organic box from the local organic farmers collective. The past 2 weeks I have been given the most gorgeous green cauliflower heads. Cauliflower are such a versatile vegetable, it can be made into 'rice', gluten free pizza bases, roasted with garlic, chili and coconut oil, chopped into a stir-fry, simply steamed or made into soup. It has been a cold wintry day (unusual for us as it is the middle of Spring!) so Sunday Night Soup is on the agenda. A great way to get lots of vegetables, protein and fibre into the kids and set them up for the week. This soup is always a winner in our house, and it makes enough for leftovers tomorrow.

Soup Ingredients


  • 1 large head of cauliflower (I had 2 small green cauliflower heads) chopped - include the stems of the cauliflower
  • 1 onion chopped
  • 200g nitrate & gluten free bacon (omit if vegetarian) chopped
  • 1 head broccoli chopped - include the stems of the broccoli
  • 1.8 L filtered water
  • 3 cloves garlic
  • 2 tbs vegetable stock concentrate (From the Thermomix EDC)
  • 1 can 400g Organic Cannellini Beans rinsed


  • Lightly fry off the bacon in a heavy based saucepan - if you are taking out the bacon add in a table spoon of olive oil for cooking
  • Add in the onion and garlic and cook till translucent
  • Add in the broccoli and cauliflower and cook till soft
  • Add the stock, water and the cannellini beans
  • Simmer on a low heat for 1 hour
  • Blend with a stick blender if you like a smooth soup, and season with salt and pepper.
  • Serves 6
Cauliflower & Cannellini Soup


Photo Credit: Green Cauliflower - Rare