Creamed Cauliflower And Chunky Potato Soup Food

CAULIFLOWER POTATO SOUP WITH PEAS

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.

CAULIFLOWER POTATO SOUP

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.

CHEESY CAULIFLOWER AND POTATO SOUP

Steps:

• In a large saucepan, combine the vegetables, onion, bouillon and 2 cups water. Bring to a boil. Reduce heat; cover and simmer for 4-6 minutes or until vegetables are tender., Stir in the milk, soup, garlic powder and nutmeg. Combine cornstarch and remaining water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Stir in cheese until melted.

CAULIFLOWER AND POTATO SOUP

Steps:

• Heat the olive oil in a large saucepan over medium heat.Saute onion about 5 minutes, stirring occasionally, but do not let it colour.
• Add garlic, saute about 2 minutes. Be careful it does not burn.
• Add the cauliflower, potato, vegetable stock and thyme leaves.Season with salt and freshly ground black pepper.
• Bring the mixture a boil, then reduce the heat, and simmer 15 minutes, or until the vegetables are tender.Remove the saucepan from the heat and add the parsley leaves. See Note 3.
• With a hand mixer, or in a blender, puree the mixture until smooth. See Note 4.Reheat in the saucepan, season to taste with salt and pepper. See Note 5.
• Add a little finely zested lemon rind and some chopped parsley to the top of each of the bowls. See Note 6.

CREAMED CAULIFLOWER AND CHUNKY POTATO SOUP

Steps:

• Place potatoes, onion, and garlic in pot with just enough water to cover them.
• Cook until water is mostly gone and potatoes are tender (may need to add water).
• Blend remaining ingredients in a food processor until cauliflower is pureed.
• Combine all ingredients and cook until desired consistency is reached.
• For young children, you can blend this soup with oatmeal to thicken it and still have a great-tasting dish.

CREAMY CAULIFLOWER POTATO SOUP

Steps:

• Preheat your oven to 400° and line a rimmed metal baking sheet with parchment.
• Add the cauliflower to the prepared pan and toss with olive oil and a couple pinches of salt.
• Roast for 20-25 minutes. Let cool for a few minutes and then toss in a blender with the milk.
• Meanwhile in a large Dutch oven, cook bacon on medium-low heat until crispy, turning often. Remove the bacon to a paper towel lined plate and set off to the side.
• To the bacon fat in the pan, add in the yellow onion, white and light green onion parts and garlic. Stir and cook for 5 to 8 minutes or until softened.
• Next add in 1 pound both peeled and chopped Yukon gold and russet potatoes, 6 sprigs fresh thyme and 1 bay leaf. Pour in 4 cups low sodium chicken broth.
• Cover and bring to a boil. Reduce the heat and simmer for 15-20 minutes (more or less depending on the size of the potatoes).
• Once the potatoes are cooked through, use a immersion blender and puree soup until desired consistency.
• Lastly add the cauliflower puree, greek yogurt and season with 2 teaspoons kosher salt and lots of freshly ground black pepper (or to taste). Stir and warm until heated throughout.
• Ladle the soup into bowls and top them with chopped crispy bacon pieces, sliced green onions and freshly ground black pepper.
• Serve with torn crusty bread.

CHUNKY POTATO SOUP

Steps:

• Peel potatoes and cut into 1-inch cubes.
• Bring water to a boil in large saucepan.
• Add potatoes and cook until tender.
• Drain, reserving liquid.
• Set aside potatoes.
• Measure 1 cup cooking liquid, adding water, if necessary. Set aside.
• Peel and finely chop onion.
• Melt butter in saucepan over medium heat.
• Add onion to saucepan; cook, stirring frequently, until onion is translucent and tender, but not brown.
• Add flour to saucepan; season with pepper flakes and black pepper to taste.
• Cook 3 to 4 minutes.
• Gradually add potatoes, reserved 1 cup cooking liquid, milk and sugar to onion mixture in saucepan; stir well.
• Add cheese and ham.
• Simmer over low heat 30 minutes, stirring frequently.
• Stor leftovers, covered, in refrigerator.