CAULIFLOWER AND POTATO SOUP
This Cauliflower and Potato Soup is smooth, creamy and very nutritious; and you can have it on the table in 40 minutes.
Provided by Alexandra
Categories Main Course Soup Starter
Time 40m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 136 kcal, Carbohydrate 21 g, Protein 4 g, Fat 5 g, SaturatedFat 1 g, Sodium 502 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
HEALTHY ROASTED CAULIFLOWER SOUP
Healthy and hearty roasted cauliflower soup.
Provided by Porchdog
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Spread out cauliflower and onion on a baking sheet. Drizzle with olive oil and season with cumin, coriander, salt and pepper. Toss to combine.
- Roast vegetables in the preheated oven until cauliflower is browned and cooked, but not soft, about 25 minutes.
- Meanwhile, melt butter in a large saucepan over low heat. Add garlic and cook until fragrant, about 3 minutes. Stir in potato and turmeric. Pour in stock, increase heat to medium, and bring to a simmer. Cover and cook until potato is soft, about 10 minutes.
- Set aside 1 cup roasted cauliflower for topping. Add remaining cauliflower and onion to the soup and return to a simmer. Cook for 5 minutes for flavors to meld. Puree with an immersion blender or food processor until soup is smooth. Adjust seasoning to taste.
- Toast the almonds in a dry skillet over low heat, stirring occasionally, until golden.
- Ladle soup into bowls, and top with reserved cauliflower and toasted almonds.
Nutrition Facts : Calories 328.6 calories, Carbohydrate 36.4 g, Cholesterol 15.3 mg, Fat 18.7 g, Fiber 9.4 g, Protein 8.2 g, SaturatedFat 5.4 g, Sodium 967.2 mg, Sugar 8.4 g
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
CREAMY POTATO CAULIFLOWER AND HAM SOUP
I have a potato soup recipe I love, but I wanted it to be a little less heavy on the carbs (not carb free, but just less). I decided to add cauliflower to replace some of the potatoes, and we couldn't really tell- plus it tasted great. I don't really measure my spices, so do it to your taste.
Provided by perennialtiles
Categories Potato
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- 1. Bring water to a boil and add potatoes, cauliflower, and chicken bullion. Reduce heat to medium high and cook until very tender, at least 20 minutes.
- 2. Carefully transfer to a blender or food process, or use an immersion blender. Blend in batches, and return soup to the pot.
- 3. Reduce heat to medium. Melt in cream cheese. Season and add garlic.
- 4. Add carrots and ham. Cook till ham and carrots are warmed through.
POTATO AND ROASTED CAULIFLOWER SOUP
Make and share this Potato and Roasted Cauliflower Soup recipe from Food.com.
Provided by Amedeane
Categories < 4 Hours
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425.
- Wash and chop cauliflower into individual florets.
- Drizzle cauliflower with olive oil and roast in 425 degree oven for 15-30 minutes.
- Peel, chop into 1" pieces and boil potatoes in 6 cups or water until tender and easily pierced with a fork.
- Add 1 cup of cream (can be substituted with milk or half and half.
- Add 2 cups spinach.
- Add 16 oz cheddar jack.
- Add seasonings: salt, pepper, garlic salt, paprika, adjusting amount for your personal preference or dietary restrictions.
- Add any other spices that you think may compliment a cheesy potato soup.
- If you are a meat eater you can replace the water to boil the potatoes with chicken stock. If you're a vegetarian but want more robust flavors replace the watr.
- If I were a meat eater I may add some ham or bacon.
- Cook on medium until it starts to thicken, stirring frequently to keep it from sticking to the bottom. The leftovers will get more robust and thick.
Nutrition Facts : Calories 518.5, Fat 35.4, SaturatedFat 18.7, Cholesterol 91.3, Sodium 649.7, Carbohydrate 33.3, Fiber 5.2, Sugar 3, Protein 19.4
CREAMED CAULIFLOWER AND CHUNKY POTATO SOUP
This was my first time making homemade Potato Soup, and the following recipe that I came up with was inspired by some of the ingredients in "Potato and Garlic Soup with Herbs" recipe #38045 posted by meow!. It is very filling and healthy as well. My 9month old loved it blended and my two-year old liked it too.
Provided by sohlfam
Categories Potato
Time 50m
Yield 3 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 154.3, Fat 0.3, SaturatedFat 0.1, Cholesterol 0.8, Sodium 447.5, Carbohydrate 33.1, Fiber 5.5, Sugar 3.3, Protein 6.5
CREAMY AND HEALTHY POTATO SOUP
I found another recipe on this site that used cream cheese in the potato soup, so I used it as inspiration for this soup...that is shockingly creamy, lucious, and not as high in fat & calories as you would think. I can't wait to serve it at a teacher appreciation luncheon tomorrow!
Provided by Melanie B.
Categories Potato
Time 1h
Yield 18-20 serving(s)
Number Of Ingredients 12
Steps:
- In a large soup pan, coated with cooking spray sweat onions on medium heat for about 3-4 minutes until soft and translucent.
- Add potatoes and chicken stock. Bring to a boil and cook at a low boil until potatoes are tender. Reduce heat to medium. Add roasted garlic and the seasoning (I am always slightly off on the seasoning, so use just the seasoned salt and black pepper to your taste).
- Using a hand-held blender, puree soup. Continue cooking at medium for 5-7 minutes. Add Cream Cheese and Half & Half. Reduce heat to medium low and cover. Cook for about 15-20 minutes. Stir frequently.
- Check for seasoning -- add more if needed.
- Serve with the crumbled turkey bacon, cheese, and scallions. Enjoy!
Nutrition Facts : Calories 349.7, Fat 20.4, SaturatedFat 10.3, Cholesterol 69.5, Sodium 670.5, Carbohydrate 26.8, Fiber 2.6, Sugar 4, Protein 15.5
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