Pressure Cooker Creamy Cauliflower Soup Food
PRESSURE-COOKER CREAMY CAULIFLOWER SOUP
I love indulgent cream soups but not the fat that goes along with them. The velvety texture of this healthier cauliflower soup makes it feel so rich, and the spicy kick warms you from the inside out. -Teri Rasey, Cadillac, Michigan
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 14 servings (3-1/2 quarts).
Number Of Ingredients 13
Steps:
- Place the first 11 ingredients in a 6-qt. electric pressure cooker., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. , Discard bay leaf. Stir in milk powder until dissolved. Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to pressure cooker and heat through. If desired, serve with toppings.
Nutrition Facts : Calories 80 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 434mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
SLOW COOKER CREAMY CAULIFLOWER SOUP
This creamy cauliflower soup made in the slow cooker is tasty and warming; perfect for those cold winter days.
Provided by Traci R. Strand-King
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 2h15m
Yield 6
Number Of Ingredients 7
Steps:
- Combine cauliflower and water in a saucepan over medium-high heat and bring to a boil. Remove from heat and set aside.
- Heat a slow cooker on Low. Pour in cauliflower and water. Add processed American cheese spread and cream cheese; stir well to be sure cheese is dissolved and mixed through the cauliflower. Add potato flakes and garlic. Mix well. Season with salt and pepper.
- Cover the slow cooker and cook on Low for 2 to 3 hours.
Nutrition Facts : Calories 270.4 calories, Carbohydrate 11.3 g, Cholesterol 61.6 mg, Fat 21 g, Fiber 1.9 g, Protein 10.6 g, SaturatedFat 13.2 g, Sodium 769.7 mg, Sugar 1.8 g
PRESSURE COOKER CREAMY CAULIFLOWER CHEESE SAUCE
A healthy alternative to Alfredo or white sauce. Freezes beautifully and can be used on pasta, potatoes, other veggies, or on pizza. You won't believe how good this is - even my very picky son loved it! Can be made Paleo, vegetarian, or dairy free. Use immediately or freeze for up to 6 months.
Provided by brinckie
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 38m
Yield 4
Number Of Ingredients 7
Steps:
- Melt butter in an electric pressure cooker on the "Saute" setting. Add garlic; cook and stir until fragrant, about 2 minutes. Add cauliflower and chicken stock. Seal cooker and bring to high pressure according to manufacturer's directions. Cook for 6 minutes.
- Release pressure naturally according to manufacturer's instructions. Remove the lid carefully. Blend cauliflower with an immersion blender until creamy. Thin with water to desired consistency; stir in Parmesan cheese. Season with salt and pepper.
Nutrition Facts : Calories 107.6 calories, Carbohydrate 9.5 g, Cholesterol 15.2 mg, Fat 5.2 g, Fiber 3.7 g, Protein 7.8 g, SaturatedFat 3.1 g, Sodium 278.9 mg, Sugar 3.8 g
CREAMY CAULIFLOWER SOUP
Creamy soups can be soul-warming and so very satisfying. I received this recipe from a friend, and over the years I have served it many times and for many occasions. It makes a lot, so you'll have dinners all week. Or ladle it into a thermos for on-the-go dinners or lunches. - Doris Watt Davis, Hellertown, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 11 servings (2-3/4 quarts).
Number Of Ingredients 13
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.
Nutrition Facts : Calories 195 calories, Fat 12g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 874mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 6g protein.
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