IMMERSION BLENDER SOUP RECIPES

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ROASTED CAULIFLOWER SOUP | JUST A PINCH RECIPES



Roasted Cauliflower Soup | Just A Pinch Recipes image

My family loves cauliflower and we've been experimenting with different ways to use this versatile vegetable, from steaming to roasting to marinating and grilling and now soup. It absorbs other flavors very well. The actual cook time includes the roasting, sautéing and reheating, which could be 35 to 50 minutes total, depending on the density of the cauliflower you purchase and the temperature of your oven. Recipe easily converts to vegetarian by using vegetable broth vs chicken broth. It's delicious!

Provided by Julie Bailey @julesbai

Categories     Cream Soups

Prep Time 15 minutes

Cook Time 40 minutes

Yield 4

Number Of Ingredients 14

1 to 2 bunch(es) cauliflower, cleaned and florets separated
1 sweet onion, chopped
4 to 6 clove(s) garlic, peeled and smashed (note: 4 if large, 6 if small or if you prefer more garlic)
1 quart(s) chicken stock/broth (note: use vegetable broth to make this soup vegetarian)
1 cup(s) water
1 cup(s) heavy cream (use half 'n half if you don't have heavy cream)
1/2 teaspoon(s) poultry seasoning
1/4 teaspoon(s) cumin
1 bay leaf
1 tablespoon(s) butter (salted or unsalted is fine)
1 to 2 tablespoon(s) oil (i use canola but olive oil is fine, too)
salt/pepper to taste (coarse kosher or sea salt preferred)
smoked or sweet paprika to sprinkle on top (optional)
dollop of sour cream to top when served (optional)

Steps:

  • PREHEAT OVEN TO 425-degrees. (NOTE: use 1 large or 2 small heads of cauliflower) PREP VEGETABLES: - Clean cauliflower by rinsing and removing excess outer leaves. Pat dry. Separate florets and rough chop remaining stalk. - Smash the garlic cloves to easily remove the peel. Leave whole. - Chop the sweet onion.
  • Toss the cauliflower and garlic with 1 to 2 tablespoons oil to thoroughly coat. Sprinkle with about 1 teaspoon of coarse salt. Place on a baking pan lined with parchment or sprayed with oil. ROAST in oven for 25 to 35 minutes until tender.
  • While cauliflower and garlic are roasting, melt the butter in a deep pot. ADD chopped onions and stir for 4 or 5 minutes until translucent.
  • POUR the chicken stock and water in the pot with the onions. ADD the spices: poultry, cumin and bay leaf. Bring to a low-boil, then reduce heat to simmer.
  • When the cauliflower and garlic complete roasting, ADD them to the simmering stock pot. PUREE all ingredients using an immersion blender. (NOTE: If you don't have an immersion blender you can puree in a regular blender but it's best to allow the mixture to cool, first, to reduce risk of burning yourself).
  • Once the mixture is pureed, ADD the cream and blend with immersion blender until thoroughly mixed. (do this step in the blender while cool if not using an immersion blender). ADD Salt & Pepper to taste.
  • Once the mixture is pureed, re-heat and serve immediately. Sprinkle Paprika on top of each serving, as well as a dollop of sour cream, if you like.

ZUCCHINI SOUP I RECIPE | ALLRECIPES



Zucchini Soup I Recipe | Allrecipes image

A delicious soup served anytime.

Provided by William Anatooskin

Categories     Zucchini Soup

Total Time 1 hours 0 minutes

Prep Time 25 minutes

Cook Time 35 minutes

Yield 8 servings

Number Of Ingredients 13

2 tablespoons margarine
2 onions, chopped
2 potatoes, peeled and diced
8 zucchinis, chopped
¼ teaspoon dried thyme
¼ teaspoon dried rosemary
½ teaspoon dried basil
¼ teaspoon ground white pepper
4 cups chicken broth
1 cup whole milk
¼ cup dry potato flakes
1 tablespoon soy sauce
4 tablespoons chopped fresh dill weed

Steps:

  • In a large frying pan, melt butter or margarine; add onion and saute until translucent. Add diced potato, zucchini, thyme, rosemary, basil, and white pepper, and cook for 5 minutes.
  • In a medium-sized cooking pot, add broth and bring to boil. Add zucchini/potato mixture; reduce heat and simmer about 15 minutes.
  • When cooked, puree in food processor or blender in batches. Return to cooking pot, add milk and bring just to boil, but do not boil. Add instant mashed potato flakes and soy sauce and stir well. Adjust seasonings to taste. Garnish with dill weed. Soup may be served hot or chilled.

Nutrition Facts : Calories 133.2 calories, CarbohydrateContent 21.5 g, CholesterolContent 3.1 mg, FatContent 4.1 g, FiberContent 4 g, ProteinContent 5.1 g, SaturatedFatContent 1.1 g, SodiumContent 182.6 mg, SugarContent 6.5 g

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