Creamy Cauliflower Potato Soup Food

CREAMY CAULIFLOWER SOUP

Steps:

• In a Dutch oven, combine the broth, celery, onion and carrot. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add cauliflower; cover and simmer 15-20 minutes longer or until vegetables are tender. Cool slightly., Meanwhile, in a saucepan, melt butter. Stir in flour until smooth; gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , In a blender or food processor, process vegetable mixture in batches until smooth; return to pan. Stir in the cream, parsley, salt, dill, pepper and white sauce; heat through.

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:

• 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.

SWEET CAULIFLOWER POTATO SOUP

Steps:

• Preheat oven to 450°F. Line a rimmed baking sheet with parchment paper.
• Combine coriander, cumin, cinnamon, turmeric, salt and pepper in a large bowl. Add the cauliflower to the spices along with 1 tablespoon oil and toss to combine. Transfer the cauliflower to the prepared baking sheet and roast until the edges are browned, 15 to 20 minutes. Set aside.
• Meanwhile, heat the remaining 1 tablespoon oil in a large pot over medium-high heat. Add onions and carrots and cook until the onions soften, about 3 to 4 minutes. Add the garlic and ginger and cook until fragrant, about 1 more minute.
• Stir in diced tomato tomatoes, vegetable broth and sweet potatoes. Cover and bring to a boil over high heat. Reduce heat to maintain a gentle simmer and cook, partially covered and stirring occasionally, until the vegetables are tender, about 35 to 40 minutes.
• Stir in coconut milk and the roasted cauliflower. Blend with an immersion blender until smooth and consistent.
• Serve warm with roasted chickpeas, if desired.

CREAM OF CAULIFLOWER CHEESE & POTATO SOUP

Steps:

• In a large pot add oil and butter and melt.
• Saute onion, leek, garlic, thyme and basil until softened.
• Add potato and cauliflower and toss through.
• Add vegetable stock and bay leaves and cook for around 40 minutes.
• Remove bay leaves.
• Blend half the soup in a blender or with a hand held blitzer.
• Mash with a potato masher the other half of the soup.
• Add the blended half of the soup back with the mashed soup.
• Return to heat and add the cheese. Stir till dissolved (this wont take long so dont leave it too long).
• Add the cream and stir through.
• To top with toast:.
• Slice a baguette into thin slices.
• Cover the slices with slices of gruyere cheese (if you dont have gruyere, then use cheddar or whatever cheese suits you).
• Bake the slices in the oven for about 5 minutes at 180 until the cheese has melted.
• If the slices are too big for the soup, quarter them or half them.
• Serve on top of the soup.

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.

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.

VEGAN CAULIFLOWER AND POTATO SOUP

Steps:

• Gather the ingredients.
• Sauté the onion and garlic in the vegan margarine or olive oil in a large soup or stock pot over medium heat, for 3 to 5 minutes, or until the onions and garlic are almost soft.
• Add the diced potato and chopped cauliflower and cook for a few more minutes, stirring frequently.
• Add the vegetable broth and bay leaves and bring to a simmer.
• Reduce the heat to medium-low once the mixture is simmering, cover the pot, and allow to cook for 25 to 30 minutes.
• Carefully remove the bay leaves, then transfer the soup to a blender and puree until smooth and creamy, or leave a bit of texture if desired.
• Season lightly with a bit of salt, pepper and a dash of nutmeg and reheat if needed.
• Top with grated vegan cheese and green onions, if desired, just before serving.

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.

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.

CREAMY CAULIFLOWER POBLANO SOUP

Steps:

• Heat the butter in a medium saucepan over medium heat. Once melted, add the garlic and cook until fragrant, 30 seconds. Add the peppers and onions and cook, stirring often, until totally softened, about 8 minutes. Stir in the coriander and cumin and cook until fragrant, 1 minute. Add the cauliflower, milk, 3 cups water and 1 teaspoon salt and bring to a simmer. Simmer until the cauliflower is very soft, about 8 minutes. The milk might curdle or separate, but don't worry- it will smooth out once you puree it.
• Let cool slightly, then transfer to a blender and puree in batches until completely smooth. Alternatively, use an immersion blender to puree. Return the soup to the pot and adjust the thickness to the desired consistency with water and season to taste. Serve topped with sour cream and chips with hot sauce and limes on the side.