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MCNULTY FAMILY – NORTH READING, MA
“This is a wonderful, hearty soup that definitely warms those winter months!” REGINA MCNULTY
CAULIFLOWER SOUP
INGREDIENTS
2 tbsp. olive oil
1 small onion, chopped
2 cloves garlic, minced
1 medium head cauliflower (florets chopped from stem)
4 cups chicken or vegetable broth
1 15 oz. can garbanzo beans, rinsed
1⁄2 tsp. black pepper
2 slices cooked bacon, chopped (optional)
1⁄2 cup grated cheddar cheese (optional)
1 Heat olive oil in large pot. Add onion and cook, stirring, until softened, about 3 minutes. Add garlic and cook another 2 minutes.
2 Add cauliflower, broth, beans and pepper. Bring to a boil. Reduce heat to simmer, cover and cook 15-20 minutes, until cauliflower is tender.
3 Blend soup with an immersion blender. (You can also blend soup in a blender in batches.)
4 If desired, add bacon and let this simmer a few more minutes. Serve in soup bowls and sprinkle cheddar cheese on top, if desired.
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