CAULIFLOWER POTATO SOUP
A yummy cauliflower and potato soup that tastes just like potato soup. Serve topped with shredded cheese.
Provided by AMYL22
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 3h25m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 415.6 calories, Carbohydrate 45.8 g, Cholesterol 55.6 mg, Fat 20.3 g, Fiber 6.9 g, Protein 15.9 g, SaturatedFat 11 g, Sodium 1087.3 mg, Sugar 7.5 g
CAULIFLOWER, POTATO AND BLUE CHEESE SOUP
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
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 CHEESE SOUP
Throw a new spin on this comforting classic by blending into a smooth and creamy soup
Provided by Good Food team
Categories Lunch, Soup
Time 45m
Yield Serves 6 adults, or 4 adults and 4 kids
Number Of Ingredients 7
Steps:
- Heat the butter in a large saucepan. Tip in the onion and cook until softened, about 5 mins, stirring often. Add the cauliflower, potato, stock, milk and seasoning. Bring to the boil, then reduce the heat and leave to simmer for about 30 mins until the cauliflower is soft and the potato almost collapsing.
- Whizz in a food processor or crush with a potato masher until you get a creamy, thick soup. Top up with more milk to thin a little if serving in mugs. You can make ahead up to 2 days in advance, cool, cover and leave in the fridge until needed, or freeze for up to 1 month. When ready to serve, warm through, ladle into mugs or bowls, top with the cheese pieces, then stir through before eating.
Nutrition Facts : Calories 188 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.82 milligram of sodium
CHEESY POTATO-CAULIFLOWER SOUP
This cheesy potato-cauliflower soup is a brightened take on traditional cheese soups. The vinegar, lemon, and cayenne give it a wonderful kick!
Provided by Sass
Time 55m
Yield 8
Number Of Ingredients 18
Steps:
- Combine cauliflower, potatoes, broth, celery, carrots, and onions in a large saucepan; bring to a boil. Cover and cook until vegetables have softened, about 10 minutes. Remove from the heat but keep the lid on.
- Melt butter in another large saucepan over medium heat. Whisk in flour; cook and whisk until bubbly and brown, about 3 minutes. Remove from heat and gradually whisk in milk. Return to medium heat and cook until thickened, 5 to 10 minutes.
- Add veggies and broth to the milk mixture. Continue stirring. Add vinegar, garlic powder, lemon juice, cayenne, salt, and pepper. Remove from the heat and slowly add Cheddar, Swiss, and American cheeses, stirring well until melted.
- Ladle into bowls and garnish with scallions.
Nutrition Facts : Calories 407.9 calories, Carbohydrate 23.4 g, Cholesterol 82.2 mg, Fat 28.3 g, Fiber 2.8 g, Protein 16.3 g, SaturatedFat 17.6 g, Sodium 533.3 mg, Sugar 7.8 g
CAULIFLOWER SOUP WITH BLUE CHEESE
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
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
CAULIFLOWER SOUP WITH BLUE CHEESE
Make and share this Cauliflower Soup With Blue Cheese recipe from Food.com.
Provided by Linky
Categories Cauliflower
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Saute the garlic and leek in butter until translucent.
- Pour in vegetable broth; add cauliflower florets.
- Bring to boil; reduce heat to medium-low, cover and cook for 10-15 minutes until cauliflower is crisp-tender.
- Transfer 1 cup of broth to bowl; whisk in cornstarch or potato starch flour to make a slurry; set aside.
- Using an immersion blender, puree the soup in the pot until creamy.
- Whisk the slurry into the pot and heat; fold in blue cheese and parsley.
- Simmer for an additional 5 - 10 minutes.
- Garnish with bacon crumbles and additional blue cheese to serve.
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S’WONDERFUL: CAULIFLOWER, POTATO AND CHEESE SOUP
From bluecayenne.com
- Melt the butter in your soup pot over medium-high heat and saute the garlic, onions, celery, cauliflower florets and potatoes. Be careful not to let the garlic burn. Saute for about 10 minutes and then add the stock to cover the vegetables. Bring the stock to a boil and then lower the heat to medium and simmer the soup for 30 to 35 minutes until the vegetables are tender. Remove the soup from the heat and stir in cheese (small handfuls at a time), cream, nutmeg, mustard, Worcestershire sauce, Tabasco sauce, salt and pepper.
- Puree he soup in batches. I used a hand blender but you could also use a regular blender for this job. Garnish soup with parsley. I added a small heart-shaped piece of roasted red pepper for color.
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