Cabbage cauliflower soup

[rosefox]

Prep Time: 15 minutes
Cook time: 1 hour
Yield: 8 servings

This is a lovely soup when cabbage and cauliflower are in season. It needs a lot of umami, but how you add it is up to you: miso paste, bacon, and Parmesan cheese all work well, separately or together. This version of the recipe is low-carb; if that's not a concern for you, you can replace the cauliflower with 1 lb. of potatoes and skip the puree step.

• 2 Tbsp extra virgin olive oil
• 1 cauliflower
• 1 medium cabbage
• 1 large yellow onion
• 4 cloves garlic
• 10 cups chicken stock
• 2 cans (14 oz. each) white beans, drained and rinsed well
• 3 Tbsp miso paste (optional)
• 12 oz bacon (optional)
• 1/2 cup Parmesan cheese, freshly grated (optional)
• high-quality olive oil for drizzling
• salt and pepper

Instructions:

1. Mise en place. Mise en place. Gather your ingredients and tools. Drain and rinse the beans. Slice the onion thinly. Remove the outer leaves of the cabbage, quarter it, and remove the triangular core; slice it into thin ribbons (linguine, not fettuccine). Remove the core and leaves of the cauliflower and cut it into florets; set aside the pretty ones to go in the soup, and the stem bits and awkward chunks to go in the puree. Mince the garlic.
2. Make cauliflower puree. In a small pot, simmer the miso paste (if using) and half the cauliflower in a couple of cups of stock until soft (about 10–12 minutes), and puree. If you're including bacon, now's a good time to brown it until it can be easily crumbled.
3. Build the soup. Warm the olive oil in a large thick-bottomed pot over medium-high heat. Stir in the salt, garlic, and onion and cook for a couple of minutes. Add the remaining stock, cauliflower florets, puree, and beans. Bring the pot to a boil, then simmer until cauliflower is cooked.
4. Cook the cabbage. Stir in the cabbage and cook for about five minutes until the cabbage softens up a bit. Adjust the seasoning with salt and pepper. Serve drizzled with a bit of olive oil, a generous dusting of cheese, and crumbled bacon.

Source: https://www.101cookbooks.com/archives/rustic-cabbage-soup-recipe.html