Cauliflower Potato And Blue Cheese Soup Recipes

CAULIFLOWER, POTATO AND BLUE CHEESE SOUP

Cauliflower, Potato and Blue Cheese Soup image

Another delicious recipe from Donna Hay magazine. We had oregano paste, rather than fresh, so we just added some paste to the soup rather than cooking the sprigs.

Provided by The Normans

Categories Cheese

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
4 sprigs oregano
1 brown onion, chopped
3 garlic cloves, crushed
900 g cauliflower, trimmed and roughly chopped
250 g potatoes, peeled and chopped
1 1/2 liters chicken stock
160 g blue cheese
sea salt and black pepper
1 cup single cream (pouring)

Steps:

Heat the oil in a medium suacepan over medium heat. Add the oregano sprigs and cook for 1-2 mins or until crisp. Set aside.
Add the onion and garlic and cook for 3-4 mins, or until golden.
Add the cauliflower and potato and cook, stirring, for a further 2 minutes.
Add the stock, increase heat to high and bring to the boil. Cook for 18-20 mins or until potato and califlower are tender.
Add half the cheese, salt and pepper and, using a hand blender, process until smooth.
Stir through the cream. Top with the oregano and remaining cheese to serve.

Nutrition Facts : Calories 2111.1, Fat 52.3, SaturatedFat 20.9, Cholesterol 80.8, Sodium 3041.6, Carbohydrate 347.8, Fiber 129.5, Sugar 129.8, Protein 143.9

CAULIFLOWER SOUP WITH BLUE CHEESE

Cauliflower Soup With Blue Cheese image

Sourced once again from a delicious Donna Hay recipe - we have made the basic soup recipe and made changes - sometimes adding fried Chorizo, sometimes leaving the soup plain and serving with sourdough bread. Make your mind up depending on what takes your fancy or what you have in the fridge to save! We tried this recipe again tonight, but left out the blue cheese and oregano and substituted - 2 teaspoons of paprika and one cup of cheddar cheese - yum again!!

Provided by The Normans

Categories Potato

Time 1h

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
8 sprigs oregano, leaves stripped and chopped
1 brown onion, chopped
3 garlic cloves, crushed
900 g cauliflower, trimmed and roughly chopped
250 g potatoes, peeled and chopped
1 1/2 liters chicken stock
160 g blue cheese
sea salt and black pepper
250 ml single cream

Steps:

Heat the oil in a large pot over medium heat. Add the onion and garlic and cook for 3-4 minutes or until golden.
Add the cauliflower and potato and cook, stirring, for 2 minutes. Add the stock, increase the heat to high, and bring to the boil. Cook for 18-20 minutes or until potato and cauliflower are tender.
Add half the cheese, salt and pepper to taste and, using a hand blender, process until smooth.
Stir through the cream and oregano.
Top with remaining cheese, crumbled, to serve.

Nutrition Facts : Calories 1055.6, Fat 26.1, SaturatedFat 10.4, Cholesterol 40.4, Sodium 1520.8, Carbohydrate 173.9, Fiber 64.7, Sugar 64.9, Protein 72

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