Potato And Roasted Cauliflower Soup Recipes

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.

Steps:

• Heat the oven to 400 degrees. Arrange the chopped cauliflower, any cauliflower leaves and the onions on a large baking sheet. Drizzle with the olive oil and sprinkle with cumin, coriander, 1 teaspoon salt and 1/2 teaspoon pepper. Use your hands to mix everything together, then arrange in an even layer. Roast until the cauliflower is browned and cooked through but still has some bite, about 25 minutes.
• Meanwhile, melt the butter in a large saucepan over low heat. Add the garlic and cook until fragrant, about 3 minutes. Stir in the potato and turmeric, add the stock and bring to a simmer over medium heat. Cover and cook until the potato is soft, about 10 minutes.
• When the cauliflower is done, reserve about 1 cup cauliflower for the topping (including leaves, if you have them) and add the remaining cauliflower and onions to the soup. Return the soup to a simmer and cook until flavors meld, about 5 minutes. Blitz with an immersion blender until smooth. Taste and adjust the seasoning.
• Toast the almonds in a dry skillet over low heat, stirring occasionally, until golden, about 4 minutes. When you are ready to serve, ladle the soup into warmed bowls. Top with the reserved roasted cauliflower and a scattering of almonds and parsley.

Steps:

• Preheat oven to 425.
• Wash and chop cauliflower into individual florets.
• Drizzle cauliflower with olive oil and roast in 425 degree oven for 15-30 minutes.
• Peel, chop into 1" pieces and boil potatoes in 6 cups or water until tender and easily pierced with a fork.
• Add 1 cup of cream (can be substituted with milk or half and half.
• Add 2 cups spinach.
• Add 16 oz cheddar jack.
• Add seasonings: salt, pepper, garlic salt, paprika, adjusting amount for your personal preference or dietary restrictions.
• Add any other spices that you think may compliment a cheesy potato soup.
• If you are a meat eater you can replace the water to boil the potatoes with chicken stock. If you're a vegetarian but want more robust flavors replace the watr.
• If I were a meat eater I may add some ham or bacon.
• Cook on medium until it starts to thicken, stirring frequently to keep it from sticking to the bottom. The leftovers will get more robust and thick.