A pureed soup is a great way to use up extra vegetables. I still had the Peruvian potatoes to use up from last week. Adding the cauliflower and beans makes this a very tasty healthy soup. The cheddar cheese gives it a wonderful richness without being to heavy. I topped it off with crisped up sage in butter.
This is a meal you can have ready within 20 minutes. Your kids will love this soup and be none the wiser they’re having veggies. Serve with a nice piece of bread and top with a little extra cheese.
Happy eating friends!
Ingrid
Ingredients
Serves 6
1 14 oz packet Vegetable Broth or low-sodium Chicken Broth
1 cup Water
1 head Cauliflower (2 pounds), trimmed and chopped
1 lb small Potatoes, cut into 1/2 inch pieces
1 14 oz can Cannellini Beans, rinsed
1 small Onion, cubed
2 Garlic cloves, finely chopped
3 tsp Sage, finely sliced – divided
3 tbsp Butter, divided
1 tbsp Vegetable Oil
1/4 tsp Salt
1/4 tsp Pepper
2 cups Cheddar Cheese, grated
Preparation
- Melt 1 tablespoon butter in medium saucepan over medium-low heat. Add oil, onion, garlic, and 1/2 the sage; cook, stirring frequently, until onion is softened, but not browned, about 7 minutes.
- Increase heat to medium-high; add water, stock and potatoes and bring to a boil. Add cauliflower, cover and reduce heat to medium low, return to simmer, and continue to cook until cauliflower and potatoes are tender, 10 to 15 minutes longer.
- Stir in beans, salt and pepper and cook until the beans are heated through, about 1 minute.
- Transfer half the mixture to a blender with half the cheese and puree. (Use caution when pureeing hot liquids.) Transfer to a bowl. Repeat with the remaining cauliflower mixture and cheese.
- In small frying pan melt 2 tablespoons butter. Fry remaining sage. Once sage is crisped up, serve over soup, about 2 minutes.
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