Creamy Broccoli Cauliflower Soup With Potato Dumplings And Crispy Vegan Bacon Food

CREAMY BROCCOLI CAULIFLOWER SOUP WITH POTATO DUMPLINGS AND CRISPY VEGAN BACON

Steps:

• First cook the potato in the microwave. Wash and dry the potato, then pierce it in several places with a fork to allow steam to escape while it cooks. Wrap the potato loosely in a paper towel, then microwave on high for about 4 minutes. Time can vary depending on your microwave and the size and shape of the potato. The potato is done when the insides are completely soft and no resistance is met when piercing with a fork. Let the potato cool until you can handle it, and then peel off the skin (it should easily rub off under your fingers, but you can use the edge of a spoon to assist). If using a potato ricer, you can skip the peeling step and cut the potato in half and place cut side down on the ricer, the ricer will separate the flesh from the peel and you can discard the peel after pressing. If you do not wish to use the microwave, you can bake the potato in the oven, but this will take a lot longer.
• While the potatoes cook make the pistou. In a small food processor, pulse the garlic to mince it. Then add the washed basil and salt and process to finely chop the basil. Add the olive oil and process to combine to your desired texture. Add the lemon juice and pulse to distribute. Taste and adjust the flavor if desired.
• At this point your potatoes should be done cooking. While they cool for a couple of minutes, pour 2 cartons of Fawen Broccoli & Sweet Potato Soup into a large pot. Cover and bring the soup to a low boil over medium-high heat.
• Meanwhile, make the dumpling dough. For the best results, send the cooked potato through a potato ricer into a large mixing bowl. Otherwise mash the potato with a potato masher or a fork until fairly smooth. This second method will leave small lumps of potato in your final dumpling, but that's ok, it will still be delicious. Sprinkle the flour, salt, and olive oil over the riced or mashed potato. Using your fingers crumble the potato and distribute throughout the mixture. The mixture will begin to form small crumbles. When you have an even looking pebbly mixture start squeezing handfuls of the dumpling dough in your hand as a way to knead the mixture into a cohesive mass. Continue until you form a smooth dough. If the dough feels dry, drizzle in additional olive oil. If the dough feels wet and at all sticky, sprinkle on more flour. Form the dough into 1 tsp sized dumplings. You should make around 16-18 dumplings.
• When the soup reaches a low boil, add the dumplings to the soup. Let cook for around 5 minutes, stirring occasionally so they don't stick to the bottom of the pot. The dumplings will float to the top in about 4 minutes, and then let them cook about 1 additional minute before turning off the heat. Leave the pot covered to keep warm.
• While the dumplings are cooking, you can fry up the seitan bacon. Heat a large non-stick (such as cast iron) skillet over medium low heat. Add the oil when hot so that a thin film covers the entire pan. You can use less oil, for a less crispy result. Lay down a single layer of Sweet Earth Foods Benevolent Bacon and fry about 4 minutes, flipping every minute, or until the seitan bacon is a shade or two darker and the edges are a little black. Transfer to a paper towel lined plate to absorb any extra oil, then chop or tear into small pieces.
• To serve, Divide soup between 2 bowls, spoon some pistou over the soup, and sprinkle on the torn seitan bacon. Add crushed red pepper or freshly ground black pepper as desired and enjoy your easy and delicious gourmet meal!

VEGAN CREAMY BROCCOLI SOUP

Steps:

• In a large pot sautee onions, celery, and a pinch of salt until browned.
• Add in garlic and sautee 30 seconds.
• Add mixture to your blender with 1 cup of water and the tofu. Puree until completely smooth.
• In the same pot, bring 1.5 cups of water to a boil. Stir in bullion, pepper, and cayenne pepper. Add in broccoli and cover the pot. Steam the broccoli until tender.
• Mash the peeled baked potato and stir it into the broccoli.
• Stir in contents of the blender and bring to a simmer.
• Add about 1/3 of the soup back into the blender and puree for a good 30 seconds. Add it back to the pot and bring back to a simmer.
• If the soup is too thick, you can add some additional water. Season to taste. Chances are you'll need more salt. It serves 4 large bowls of soup.

CREAM OF BROCCOLI, BACON & POTATO SOUP

Steps:

• Cook bacon in large saucepan on medium heat until crisp. Remove bacon from pan, reserving 2 Tbsp. drippings in pan. Drain bacon on paper towels.
• Add onions to reserved drippings; cook and stir 8 min. or until tender. Add broth, water and potatoes; stir. Bring to boil; cover. Simmer on medium-low heat 15 min. or just until potatoes are tender. Stir in broccoli; cook 5 min. or until tender. Stir in 1/4 cup each cheese and dressing.
• Blend soup, in batches, in blender until smooth. Ladle into 4 bowls. Crumble bacon; sprinkle over soup. Top with remaining cheese and dressing.

POTATO CHEDDAR SOUP WITH BROCCOLI AND CAULIFLOWER

Steps:

• In a Dutch oven cook onions in hot oil and butter until soft and golden brown.
• Add garlic and continue cooking.
• Add potatoes, carrots, and chicken stock.
• Bring to boiling; reduce heat.
• Cover and simmer for 1 hour.
• Meanwhile, separate broccoli into small flowerets (reserve) and tender stems, discarding tough stems.
• Coarsely chop tender stems.
• Core and separate cauliflower into small flowerets.
• Add broccoli stems and cauliflower to potato mixture.
• Cover; simmer 45 minutes.
• Add broccoli flowerets and cook, covered, for 15 minutes more.
• Add milk, cream, cheese, salt, and pepper to vegetable mixture.
• Lightly puree with a potato masher until coarsely blended to desired texture.
• Add water, if needed, to desired consistency.
• Note: I use an immersible blender.

CREAMY POTATO SOUP WITH DUMPLINGS

Steps:

• To make soup: boil celery in the water until just tender, DO NOT DRAIN.
• Add all ingredients and cover with remaining water"just enough" to cover veggies.
• Boil on medium high till tender, (approximately 10 minutes).
• Mash slightly to eliminate chunks.
• Add milk and set aside.
• To make dumplings, sift together dry ingredients.
• Stir in herbs.
• Beat egg and milk together and add to dry ingredients.
• Stir just until moistened.
• Then combine: Bring soup back to burner, bring to a boil; turn burner on low.
• Drop dumplings by tablespoonful into liquid.
• Cover tightly and simmer gently for 20-minutes--do not lift lid.
• ENJOY.

CREAMY BROCCOLI CAULIFLOWER SOUP

Steps:

• In a large pot sauté, Onion & Celery if used, when translucent, place 2-3 cups of water in pot and bring to a boil. Add Cauliflower & Broccoli, cover and cook over medium heat, until just before tender, about 5 minutes. Do not drain water. Add bouillon ( I use a soup base, not the cubes) to water and then add all the soups. Mix and add additional water to the desired thickness. I also use a Stick Blender at this time to chop up some of the larger chunks of the Broccoli & Cauliflower, be careful not to pulverize all of the chunks. Leave some of the chunks to give it texture. I then add some fine grated cheese to the top of the bowls and some flavored croutons.