CAULIFLOWER AND POTATO SOUP RECIPES

CAULIFLOWER POTATO SOUP RECIPE | ALLRECIPES

Cauliflower Potato Soup Recipe | Allrecipes image

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

Total Time 3 hours 25 minutes

Prep Time 15 minutes

Cook Time 3 hours 10 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 head cauliflower, stemmed and chopped
2 large red potatoes, cut into 1-inch pieces
5 baby carrots, cut into 1/2-inch slices, or more to taste
2 teaspoons dried onion flakes, or to taste
water, or as needed
1 cube chicken bouillon
1 (10.75 ounce) can condensed cream of chicken soup
½ cup milk
½ (8 ounce) package cream cheese
1 tablespoon bacon bits, or more to taste
¼ cup chopped fresh parsley, or more to taste
½ cup shredded Cheddar cheese

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, CarbohydrateContent 45.8 g, CholesterolContent 55.6 mg, FatContent 20.3 g, FiberContent 6.9 g, ProteinContent 15.9 g, SaturatedFatContent 11 g, SodiumContent 1087.3 mg, SugarContent 7.5 g

HEALTHIER POTATO AND CAULIFLOWER SOUP RECIPE | ALLRECIPES

Healthier Potato and Cauliflower Soup Recipe | Allrecipes image

This recipe is the result of my desire to lighten one of my favorite comfort foods: potato soup. Cauliflower adds bulk and nutrition while the potato keeps the strong flavor of the cauliflower from overwhelming the dish.

Provided by Lee Crowell

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes

Total Time 1 hours 20 minutes

Prep Time 15 minutes

Cook Time 1 hours 0 minutes

Yield 11 servings

Number Of Ingredients 8

Ingredients

5 cups chopped cauliflower
4 cups fat-free chicken broth
4 cups water, or more as needed to cover
3 cups diced potatoes
10 cloves garlic, smashed
1 tablespoon salt, or to taste
1 teaspoon ground white pepper, or to taste
1 teaspoon dried thyme, or to taste

Steps:

Stir cauliflower, chicken broth, water, and potatoes together in a large pot; bring to a boil. Reduce heat to medium and stir in garlic, salt, white pepper, and thyme. Cover pot and simmer until potatoes and cauliflower are soft, 30 to 40 minutes. Remove from heat and let cool slightly, 5 to 10 minutes.
Mash potato and cauliflower mixture using an immersion blender or potato masher until pureed.
Bring pureed soup to a simmer; cook until consistency is smooth and flavors are blended, about 30 minutes. Adjust salt, pepper, and thyme to taste.

Nutrition Facts : Calories 58.1 calories, CarbohydrateContent 10.9 g, FatContent 0.1 g, FiberContent 2.2 g, ProteinContent 4.1 g, SodiumContent 795.3 mg, SugarContent 1.5 g

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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.
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CHEESY CAULIFLOWER AND POTATO SOUP RECIPE: HOW TO MAKE IT

"This soup is a variation of one I tried at a restaurant. Even people who hate cauliflower love it!" —Trisha Kruse, Eagle, Idaho
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Reviews 4.4
Total Time 25 minutes
Category Lunch
Calories 231 calories per serving

In a large saucepan, combine the vegetables, onion, bouillon and 2 cups water. Bring to a boil. Reduce heat; cover and simmer for 4-6 minutes or until vegetables are tender., Stir in the milk, soup, garlic powder and nutmeg. Combine cornstarch and remaining water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Stir in cheese until melted.

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Cut potatoes in half lengthwise. Add potatoes and broth to the Rockcrok® Dutch Oven. Microwave, covered for 11 minutes.Meanwhile, coarsely grate the cheese.Rotate the potatoes and add the cauliflower. Microwave, covered, 7–9 minutes or until potatoes are tender when pierced with a fork.Coarsely mash the potato and cauliflower mixture. Add the milk, butter, and Three Onion Rub. Microwave, covered, until hot, about 4–5 minutes.Place the sour cream in a small bowl. To temper, add 1 tbsp (15 mL) of hot soup at a time, whisking between each addition until the mixture is warm. Then add the sour cream mixture into the soup. Stir in the cheese and gently whisk until it fully melts.Top with additional cheese, bacon, and green onions if you like.

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This creamy, simple, and hearty soup will warm you up and keep you coming back for more! If you skip the bacon, it’s vegetarian.
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Cut potatoes in half lengthwise. Add potatoes and broth to the Rockcrok® Dutch Oven. Microwave, covered for 11 minutes.Meanwhile, coarsely grate the cheese.Rotate the potatoes and add the cauliflower. Microwave, covered, 7–9 minutes or until potatoes are tender when pierced with a fork.Coarsely mash the potato and cauliflower mixture. Add the milk, butter, and Three Onion Rub. Microwave, covered, until hot, about 4–5 minutes.Place the sour cream in a small bowl. To temper, add 1 tbsp (15 mL) of hot soup at a time, whisking between each addition until the mixture is warm. Then add the sour cream mixture into the soup. Stir in the cheese and gently whisk until it fully melts.Top with additional cheese, bacon, and green onions if you like.

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Reviews 4
Total Time 47 minutes
Calories 171 calories per serving

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