3 Cs Soup 3 Carrot Cauliflower Celery Wcheese Recipes

ROASTED CARROT AND CAULIFLOWER CURRIED SOUP

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place carrots and cauliflower in a casserole dish; toss with olive oil, garlic, salt, and black pepper.
• Roast carrot mixture in the preheated oven for 20 minutes; stir and roast until vegetables are tender and slightly charred, another 25 minutes. Remove from oven and stir.
• Bring vegetable broth to a boil in a large pot. Stir in curry powder and add the roasted vegetables. Cover and boil soup until vegetables are soft, 8 to 10 minutes. Remove from heat.
• Blend the soup with a potato masher or an immersion blender until smooth. Return pot to burner on medium heat. Stir coconut milk and lime juice into soup; simmer until heated through, 5 to 10 minutes.

THREE-CHEESE CAULIFLOWER CASSEROLE

Steps:

• Heat oven to 400 degrees and butter a 2-quart glass baking dish.
• Bring a large pot of salted water to a boil and blanch the cauliflower until tender, about 5 minutes. Transfer to a colander to drain and cool.
• In a small saucepan, melt the 2 tablespoons butter over medium heat. Stir in the flour until it forms a pale-golden paste, about 1 to 2 minutes. Stir in the heavy cream and bring the mixture to a low simmer, stirring frequently, until it thickens, about 2 to 3 minutes. Off heat, stir in half the Gruyère and fontina.
• Pat the cauliflower dry then transfer it to a large bowl. Pour the creamy sauce over the cauliflower and stir to coat. Season generously with salt and pepper.
• Transfer the cauliflower mixture to the buttered baking dish, spreading it in an even layer. Top with the remaining Gruyère and fontina. Bake until the mixture begins to bubble and the cauliflower starts to turn golden, about 20 minutes.
• Meanwhile, in a small bowl, stir together the panko, pecorino, thyme and oil.
• Spoon the panko mixture on top of the cauliflower and bake until the topping is crisp, about 10 minutes. Allow the casserole to cool for about 5 minutes or so, then serve. Season with flaky salt, if desired.

THREE-CHEESE CAULIFLOWER CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until fork-tender, 5 to 8 minutes.
• Meanwhile, beat cream cheese and milk together in a bowl. Stir in Parmesan and Cheddar cheeses.
• Mix bread crumbs and melted butter together in a small bowl.
• Transfer steamed cauliflower to a 2 1/2-quart casserole dish. Add cheese-milk mixture and stir. Sprinkle with bread crumb mixture.
• Bake in the preheated oven until bubbly and browned, about 20 minutes.

CAULIFLOWER SOUP

Steps:

• In a Dutch oven, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain)., In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted, adding hot pepper sauce if desired. Stir into the cauliflower mixture.

3 C'S SOUP #3 (CARROT, CAULIFLOWER & CELERY) W/CHEESE

Steps:

• In large stockpot add carrots, celery and cauliflower to 2 quarts water. Add margarine, salt.
• Cook 20 to 25 minutes on low heat, covered.
• Take off heat, add evaporated milk, two cups of milk and optional frozen peas.
• Put back on burner and heat on low and stir until warm and hot to serve. Do not boil.
• Ladle in serving bowls, pass the cheese if they want a soup topper. Serve with triscuits or a whole wheat cracker. This is a very rich soup. If you want to add more water, feel free.

HEARTY CAULIFLOWER SOUP

Steps:

• In a large saucepan, cook cauliflower and carrots in water until tender; set aside (do not drain)., In a skillet over medium heat, brown the sausage and onion. Add flour, salt and pepper. Gradually add the milk; bring to a boil. Cook and stir for 2 minutes. , Add cauliflower, carrots and cooking liquid; heat through. Stir in the cheese until melted.

3 C'S SOUP #2 (CARROT, CELERY & CRANBERRY 'RED' BEANS)

Steps:

• In large stockpot, add soaked beans and baking soda, cook on low for 1 1/2 - 3 hours. Add water to always make two quarts.
• Make sure the beans are soft.
• Or cook canned beans with juice in large stockpot in two quarts water and delete baking soda.
• Add chopped carrots, celery, margarine, cilantro, bay leaves and ham or chicken base.
• Cook for twenty minutes on low heat.Make sure it simmers for a full 20 minutes.
• Add dashes of chili pepper, tomato juice or tomato sauce,sugar and optional pepper if desired. Stir until blended.
• Cook for 10 more minutes.
• Ladle in bowls with a spoonful of cheddar cheese on top.
• Serve with crackers.
• Note: Altitude and humidy effect the cooking of beans, so check and when they are soft they are usually done. Cooking time for this recipe is for dry beans. Canned beans cuts the time to one-third.