Purple Passion Soup Cauliflower And Potato Soup Recipes
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
PURPLE PASSION SOUP! CAULIFLOWER AND POTATO SOUP
Made with purple potatoes, purple cauliflower, red onion, red beets and lots of garlic. No food coloring needed because the beets will add vibrant color to the soup making it wonderful for Valentines day. Heart warming and Heart healthy. A really good for you soup! I used Kraft Philadelphia Cooking Creme a new pourable product that comes in a 10 ounce tub. It is already seasoned. There are four to pick from so go with what your family enjoys. The dark pigments responsible for the purplish tones are called anthocyanins, a type of phytonutrient, or plant compound, hailed for its potential disease-fighting benefits from heart disease to cancer. Some evidence indicates these purple pigments might protect our brains as we age. Containing lutein, zeaxanthin, resveratrol, vitamin C, fiber, flavonoids, ellagic acid, quercetin. Then red beets are good source of phytonutrients called betalains. Providing antioxidant, anti-inflammatory, and detoxification support. An excellent source of hearth-healthy folate and a very good source of the antioxidant manganese and heart-healthy potassium. Have digestive-supportive dietary fiber, free radical scavenging vitamin C and copper, bone-healthy magnesium, and energy-producing iron and phosphorus. Purple carrots, purple cabbage would be a wonderful addition to this. Making it that much more healthy.
Provided by Rita1652
Categories Potato
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot over medium high heat add oil when hot saute the onions and garlic for 3-5 minutes till translucent.
- Toss in the potatoes, and cauliflower. Be sure to reserve some cauliflower for garnish. Pour the stock in bring to a boil reduce flame to a simmer. Season with peppercorns, salt, pepper flakes.
- Cook soup till vegetables are tender minute 30 minutes.
- Puree in a blender or with an immersion blender till smooth and creamy.
- Simmer for 15 minutes.
- Stir in the creme and simmer meanwhile steam the garnish till tender.
- Puree the beets and juice from can in a blender and stir into the soup cook a couple minutes to desired consistency.
- Pour into bowls and garnish with flowerets.
- You can also top with shredded cheese or swirl some of the creme cheese for a nice presentation.
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