CAULIFLOWER POTATO SOUP WITH PEAS
This chunky but thick and creamy soup is full of flavour and nutrition but also healthy and low in fat! Enjoy with a big slice of toasted sourdough bread for a filling and delicious plant-based meal.
Provided by Deryn Macey
Categories Soup
Time 33m
Yield 6
Number Of Ingredients 11
Steps:
- Add the onion, garlic, carrot and celery to a soup pot with 1/4 cup vegetable broth and a pinch of salt and pepper. Cook over medium heat until they start to soften and become fragrant, about 6 minutes.
- Stir in the dried herbs and cook for a few more minutes.
- Add the potato, cauliflower and broth and simmer lightly for 15 minutes until the veggies are tender.
- Carefully scoop about half the soup into a blender and mix until smooth. Make sure you allow the steam to escape as you blend. Pour back in the pot with the remaining, unblended soup. You can also use an immersion blender directly in the pot until you reach your desired consistency.
- Stir in the green peas, give it a spritz of fresh lemon juice and season with salt and pepper, if desired.
- Serve right away or store in a sealed container in the fridge for up to 5 days.
Nutrition Facts : ServingSize 1/6th of recipe, Calories 88 calories, Fat 0.4 g, Carbohydrate 19 g, Fiber 5 g, Protein 4 g
CAULIFLOWER POTATO SOUP
Steps:
- Cook bacon in a medium pot over medium heat until crispy and browned. Remove the bacon leaving the fat in the pot.
- Stir in the onions and cook until softened, about 5 minutes. Stir in garlic and cook one minute more.
- Add chicken broth, milk, potatoes and cauliflower. Bring to a boil, reduce heat to medium-low and simmer uncovered until vegetables are tender.
- Remove about 1 cup of vegetables, chop, and set aside. Blend soup with a hand blender and bring back to a boil.
- Combine 1 tablespoon cornstarch with 1 tablespoon water. Stir into simmering soup to thicken (add more if needed).
- Remove from heat and stir in chopped vegetables and cheese. Season to taste with salt & pepper.
- Top with crispy bacon and serve.
Nutrition Facts : ServingSize 1.5 cups, Calories 357 kcal, Carbohydrate 33 g, Protein 16 g, Fat 18 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 49 mg, Sodium 752 mg, Fiber 3 g, Sugar 9 g
CAULIFLOWER CARAWAY POTATO SOUP
Make and share this CAULIFLOWER CARAWAY POTATO SOUP recipe from Food.com.
Provided by RawSpiceBar
Categories Vegetable
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large saucepan over medium high heat. Add chopped onion and cook until softened, about 5 minutes, stirring often. Add the cauliflower, potato and RawSpiceBar's Gravlax Spices and stir, about 10 minutes. Add stock, milk and salt to taste. Bring to a boil, then reduce heat and leave to simmer for about 30 mins until the cauliflower is soft and the potato almost collapsing. Serve the soup sprinkled with the Parmesan.
- Whizz in a food processor or crush with a potato masher until you get a creamy, thick soup. Top up with more milk to thin a little if serving in mugs. You can make ahead up to 2 days in advance, cool, cover and leave in the fridge until needed, or freeze for up to 1 month. When ready to serve, warm through, ladle into mugs or bowls, top with the Parmesan and stir through before eating.
Nutrition Facts : Calories 59.4, Fat 0.1, SaturatedFat 0.1, Sodium 10.1, Carbohydrate 13.7, Fiber 2.2, Sugar 3.2, Protein 1.8
CAULIFLOWER & CARAWAY SOUP
Make and share this Cauliflower & Caraway Soup recipe from Food.com.
Provided by BonusMeals
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Chop the small Onion and 2 of the carrots into ½ cm cubes. Slice 3 small celery sticks. Break a ¼ of the cauliflower into small florets (~1cm) retain any stalks.
- Melt ½ a tbsp of butter and the same quantity of olive oil in a pan, then gently fry the above and ½ the crushed garlic until lightly browned then reserve until later. Remove the celery leaves, chop and set aside.
- Roughly chop the remaining cauliflower, onion and carrots and add to a large pan. Add the garlic, seasoning, paprika, cheddar, caraway seeds and a little parmesan; cover with water and simmer until soft.
- Remove from the heat and blend until soft, return to the pan and simmer. Add the fried vegetables and adjust seasoning to taste.
- Serve into bowls, sprinkling with a little Paprika and the chopped celery leaves.
- Tip: Freshly baked (and buttered) cheese and onion rolls make an ideal accompaniment.
Nutrition Facts : Calories 221.6, Fat 14.5, SaturatedFat 7.2, Cholesterol 30.1, Sodium 185.4, Carbohydrate 18.3, Fiber 5.7, Sugar 7.9, Protein 7.7
CAULIFLOWER-POTATO AND CARAWAY SALAD
Anthoxanthins- Not to be confused with anthocyanins found in red, blue and purple fruits and vegetables, anthoxanthins are responsible for the white and creamy yellows found in food. They are known for antioxidant properties, seeking out free radicals in the body and stabilizing them. Cauliflower is a wonderful source and proves that not all "white" food is bad for you!
Provided by Food Network Kitchen
Categories side-dish
Time 2h50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put the potatoes in a medium pot, cover with water and bring to a boil over medium-high heat; lower the heat and simmer until fork-tender, 15 to 20 minutes. Add the cauliflower to the pot and cook until fork-tender, 2 to 3 minutes. Drain and let rest until cool enough to handle. Peel off the potato skins (use a clean dish towel to rub off the skins) and cut into chunks. Combine the potatoes, cauliflower and onions in a medium bowl.
- Combine 1/2 cup water, the vinegar, sugar, caraway, 1/2 teaspoon salt, the peppercorns and dill in a small pot and bring to a simmer. Strain and pour the hot vinegar mixture over the vegetables, and toss in another 1/4 teaspoon salt. Cover and refrigerate until cold, tossing occasionally, at least 2 hours (up to overnight).
Nutrition Facts : Calories 120 calorie, Cholesterol 0 milligrams, Sodium 380 milligrams, Carbohydrate 28 grams, Fiber 3 grams, Protein 4 grams, Sugar 5 grams
POTATO CAULIFLOWER SOUP
This is adapted from the Horn of the Moon cookbook. It is very yummy and easy to make. Filling, but low-fat. Serve with a crispy spinach salad. You can puree it with a hand blender, but leave a few chunks for texture. It is important that you use a good stock. It will affect the taste of the dish! Garnish with fresh chopped parsley.
Provided by dicentra
Categories Potato
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a soup pot, heat the oil and sauté the onions, dill and thyme until tender. Add the cauliflower and cook a few minutes. Add the stock and potatoes.
- Cover and cook until tender, about 30 minutes. Remove from heat.
- With a hand blender, puree the soup to your desired consistency. It is nice if you leave a few small chunks. (This step can also be done in batches in the blender if you don't have a hand-held blender.).
- Return the pot to the heat. Simmer on low and add bay leaves, salt, pepper and soy sauce. Adjust to taste. Cook 10 more minutes. Remove bay leaf before serving.
Nutrition Facts : Calories 138.2, Fat 5.4, SaturatedFat 0.8, Sodium 70.7, Carbohydrate 20.7, Fiber 3.9, Sugar 3.7, Protein 3.5
POTATO CAULIFLOWER SOUP
Make and share this Potato Cauliflower Soup recipe from Food.com.
Provided by Dave5003
Categories Potato
Time 1m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a 4-quart soup pot, heat the oil and saute the onions, dill weed, and thyme until tender and beginning to brown.
- Add cauliflower and cook a few minutes more. Add stock or water and potatoes.
- Cover and cook on medium heat until tender (approximately 30 minutes.) Remove from heat, and in a blender puree approximately half the soup (or 6 cups), 2 cups at a time. Return puree to soup pot. Simmer on lowest heat, and add bay leaves, salt, pepper, and tamari.
- Cook approximately 20 minutes more uncovered, stirring occasionally.
- Mix cream with flour and stir to smooth out lumps.
- Turn off heat and add to soup along with parsley.
- Check seasoning.
- Thin with water or milk if the soup has gotten too thick after sitting.
- Reheat if necessary and serve.
Nutrition Facts : Calories 257.6, Fat 16.5, SaturatedFat 7.6, Cholesterol 40.8, Sodium 458.6, Carbohydrate 24.9, Fiber 4.2, Sugar 3.8, Protein 4.8
CAULIFLOWER POTATO SOUP
A yummy cauliflower and potato soup that tastes just like potato soup. Serve topped with shredded cheese.
Provided by AMYL22
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 3h25m
Yield 4
Number Of Ingredients 12
Steps:
- Stir cauliflower, potatoes, carrots, and onion flakes together in a pot; add enough water to cover and stir in chicken bouillon cube. Bring to a simmer and cook until cauliflower is tender, about 10 minutes.
- Transfer vegetable mixture and about 1 cup cooking liquid to a slow cooker. Stir cream of chicken soup, milk, cream cheese, and bacon bits into vegetable mixture.
- Cook on Low, stirring occasionally, for 2 1/2 hours.
- Stir parsley into soup and continue cooking until vegetable are tender and flavors blend, 1/2 to 1 1/2 hours. Top with shredded Cheddar cheese.
Nutrition Facts : Calories 415.6 calories, Carbohydrate 45.8 g, Cholesterol 55.6 mg, Fat 20.3 g, Fiber 6.9 g, Protein 15.9 g, SaturatedFat 11 g, Sodium 1087.3 mg, Sugar 7.5 g
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