Potato And Roasted Cauliflower Soup Recipes

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ROASTED CAULIFLOWER & POTATO CURRY SOUP



Roasted Cauliflower & Potato Curry Soup image

In this healthy cauliflower soup recipe, roasting the cauliflower first adds depth and prevents the florets from turning to mush. A little tomato sauce and coconut milk give the broth a rich, silky texture. Serve with a dollop of sour cream or yogurt, if desired.

Provided by Danielle Centoni

Categories     Healthy Vegan Vegetable Soup

Time 1h30m

Number Of Ingredients 22

2 teaspoons ground coriander
2 teaspoons ground cumin
1 ½ teaspoons ground cinnamon
1 ½ teaspoons ground turmeric
1 ¼ teaspoons salt
¾ teaspoon ground pepper
⅛ teaspoon cayenne pepper
1 small head cauliflower, cut into small florets (about 6 cups)
2 tablespoons extra-virgin olive oil, divided
1 large onion, chopped
1 cup diced carrot
3 large cloves garlic, minced
1 ½ teaspoons grated fresh ginger
1 fresh red chile pepper, such as serrano or jalapeño, minced, plus more for garnish
1 (14 ounce) can no-salt-added tomato sauce
4 cups low-sodium vegetable broth
3 cups diced peeled russet potatoes (1/2-inch)
3 cups diced peeled sweet potatoes (1/2-inch)
2 teaspoons lime zest
2 tablespoons lime juice
1 (14 ounce) can coconut milk
Chopped fresh cilantro for garnish

Steps:

  • Preheat oven to 450 degrees F.
  • Combine coriander, cumin, cinnamon, turmeric, salt, pepper and cayenne in a small bowl. Toss cauliflower with 1 tablespoon oil in a large bowl, sprinkle with 1 tablespoon of the spice mixture and toss again. Spread in a single layer on a rimmed baking sheet. Roast the cauliflower until the edges are browned, 15 to 20 minutes. Set aside.
  • Meanwhile, heat the remaining 1 tablespoon oil in a large pot over medium-high heat. Add onion and carrot and cook, stirring often, until starting to brown, 3 to 4 minutes. Reduce heat to medium and continue cooking, stirring often, until the onion is soft, 3 to 4 minutes. Add garlic, ginger, chile and the remaining spice mixture. Cook, stirring, for 1 minute more.
  • Stir in tomato sauce, scraping up any browned bits, and simmer for 1 minute. Add broth, potatoes, sweet potatoes, lime zest and juice. Cover and bring to a boil over high heat. Reduce heat to maintain a gentle simmer and cook, partially covered and stirring occasionally, until the vegetables are tender, 35 to 40 minutes.
  • Stir in coconut milk and the roasted cauliflower. Return to a simmer to heat through. Serve garnished with cilantro and chiles, if desired.

Nutrition Facts : Calories 272.3 calories, Carbohydrate 33.4 g, Fat 14.8 g, Fiber 7.2 g, Protein 5.3 g, SaturatedFat 10.1 g, Sodium 509.4 mg, Sugar 8.3 g

ROASTED CAULIFLOWER AND GARLIC SOUP



Roasted Cauliflower and Garlic Soup image

Provided by Valerie Bertinelli

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 12

1 head cauliflower, cut into 2-inch pieces (about 8 cups)
30 cloves garlic, peeled
1/4 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 pound russet potatoes, peeled and cut into 1/2-inch chunks
2 stalks celery, chopped
1 yellow onion, chopped
1 tablespoon fresh thyme leaves
1 cup dry white wine
One 6-ounce piece Parmesan rind
6 cups low-sodium chicken broth
Freshly grated Parmesan, for garnish

Steps:

  • Preheat the oven to 400 degrees F.
  • Add the cauliflower, garlic and 1/4 cup of olive oil to a rimmed baking sheet. Sprinkle generously with salt and pepper and toss to coat. Roast until the cauliflower is fork tender and lightly charred in places, about 25 minutes.
  • In the meantime, heat a Dutch oven over medium-high heat. Add the remaining 2 tablespoons of olive oil, potatoes, celery, onion and thyme. Sprinkle with a generous pinch of salt and pepper. Cook, stirring often, until the vegetables have slightly softened, about 5 minutes. Add the white wine to deglaze the pan, scraping up any brown bits that have developed at the bottom of the pan. Add the chicken broth, Parmesan rind and roasted cauliflower and garlic. Bring to a boil, then turn the heat down to low and cover. Simmer for 25 minutes, stirring occasionally to prevent the cheese rind from sticking to the bottom of the pan. Remove the cheese rind and discard.
  • In batches, carefully transfer the mixture to a high powered blender. Blend until completely smooth (see Cook's Note).
  • Once all the soup is blended, add it back into the Dutch oven. Season with salt and pepper to taste. Ladle into bowls and garnish with a pinch of pepper and a sprinkle of Parmesan.

POTATO AND ROASTED CAULIFLOWER SOUP



Potato and Roasted Cauliflower Soup image

Make and share this Potato and Roasted Cauliflower Soup recipe from Food.com.

Provided by Amedeane

Categories     < 4 Hours

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 11

6 -8 medium russet potatoes
1 medium head cauliflower
1 cup heavy cream (may be substituted with half and half or milk)
16 ounces shredded monterey jack and cheddar cheese blend
6 cups water
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon paprika
1/2 teaspoon garlic salt
2 cups Baby Spinach
1/4 cup extra virgin olive oil

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.

Nutrition Facts : Calories 518.5, Fat 35.4, SaturatedFat 18.7, Cholesterol 91.3, Sodium 649.7, Carbohydrate 33.3, Fiber 5.2, Sugar 3, Protein 19.4

CAULIFLOWER POTATO SOUP



Cauliflower Potato Soup 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

Time 3h25m

Yield 4

Number Of Ingredients 12

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, 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

CURRIED CAULIFLOWER-POTATO SOUP



Curried Cauliflower-Potato Soup image

Roasted cauliflower and onions add incredible flavor to this easy curried cauliflower soup, and a potato thickens it up a bit.

Provided by Porchdog

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

Time 1h

Yield 4

Number Of Ingredients 13

1 large head cauliflower, coarsely chopped
2 medium white onions, halved and thinly sliced
3 tablespoons olive oil
1 ½ teaspoons ground cumin
1 ½ teaspoons ground coriander
1 teaspoon salt
½ teaspoon ground black pepper
2 tablespoons salted butter
4 cloves garlic, crushed
1 large potato, with skin, cut into 1-inch pieces
1 teaspoon ground turmeric
1 (32 fluid ounce) container vegetable stock
2 tablespoons sliced almonds

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place cauliflower and onions on a baking sheet. Drizzle with olive oil and sprinkle with cumin, coriander, salt, and pepper; mix to coat.
  • Place in the preheated oven and roast until cauliflower is browned and cooked, but not too soft, about 25 minutes.
  • While cauliflower is roasting, melt butter in a large saucepan over low heat. Add garlic and cook until fragrant, about 3 minutes. Stir in potato and turmeric. Add stock and increase heat to medium; bring to a simmer. Cover and cook until potato is soft, about 10 minutes.
  • Remove cauliflower and onions from the oven. Place 1 cup cauliflower in a bowl and set aside. Add remaining cauliflower and onions to the soup. Return soup to a simmer and cook until flavors have melded, about 5 minutes.
  • While soup is simmering, place almonds in a dry skillet over low heat. Cook, stirring frequently, until golden, 3 to 5 minutes.
  • Puree soup with an immersion blender until smooth. Adjust seasoning as needed. Ladle into bowls, add reserved cauliflower, and top with toasted almonds.

Nutrition Facts : Calories 328.6 calories, Carbohydrate 36.4 g, Cholesterol 15.3 mg, Fat 18.7 g, Fiber 9.4 g, Protein 8.2 g, SaturatedFat 5.4 g, Sodium 967.2 mg, Sugar 8.4 g

ROASTED CAULIFLOWER SOUP



Roasted Cauliflower Soup image

The color of sunflowers, this gently spiced soup comes from Yasmin Khan's "Zaitoun: Recipes From the Palestinian Kitchen," in which Ms. Khan explains that cauliflower is elemental in Palestinian cooking. Here, cauliflower florets and leaves are roasted in the oven with cumin and coriander until browned, the vegetable's deep, nutty flavors coaxed out by the heat. Reserve some roasted florets and leaves for garnish, then simmer the remaining cauliflower mixture with turmeric and potato, which adds creamy texture to this thick, velvety soup. Sprinkle the soup with any remaining cauliflower, crunchy toasted almonds and as much fresh parsley as you'd like.

Provided by Mayukh Sen

Categories     dinner, easy, lunch, weeknight, soups and stews, appetizer

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 13

1 large head cauliflower (about 2 pounds), stem discarded, florets cut into 2-inch pieces, leaves reserved (if available)
2 medium white onions, halved and thinly sliced
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
Sea salt and ground black pepper
2 tablespoons salted butter
4 garlic cloves, crushed
1 large potato (about 14 ounces), skin on, cut into 1-inch pieces
1 teaspoon ground turmeric
1 quart vegetable or chicken stock
2 tablespoons sliced almonds
Coarsely chopped fresh parsley leaves, for serving

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.

Nutrition Facts : @context http, Calories 266, UnsaturatedFat 9 grams, Carbohydrate 28 grams, Fat 14 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 1006 milligrams, Sugar 8 grams, TransFat 0 grams

BAKED POTATO SOUP WITH CAULIFLOWER (RACHAEL RAY)



Baked Potato Soup With Cauliflower (Rachael Ray) image

Couldn't find a baked potato soup on here that had cauliflower in it, so here is one. Courtesy of Everyday with Rachael Ray.

Provided by Lakerdog2

Categories     Lunch/Snacks

Time 30m

Yield 4 1 1/2 cup, 4 serving(s)

Number Of Ingredients 8

2 large baking potatoes, peeled halved lengthwise and thinly sliced crosswise
3 cups milk
salt and pepper
1/2 head cauliflower, cored and chopped
1 bunch scallion, white and green portions thinly sliced separately
4 slices bacon
1 cup shredded cheddar cheese (about 2 ounces)
1/4 cup sour cream

Steps:

  • In a large saucepan, combine the potatoes, 2 cups milk and 1 teaspoon salt.
  • Cover and bring to a boil over medium-high heat. Lower the heat to medium-low, add the cauliflower and scallion whites, cover and simmer until tender, 10 to 15 minutes.
  • Add the remaining 1 cup milk, then puree the soup. Season with salt and pepper.
  • Microwave the bacon at high power until crisp, 3 to 4 minutes; crumble.
  • Divide the soup among 4 bowls and top with the shredded cheese, sour cream, crumbled bacon and scallion greens.

Nutrition Facts : Calories 448.6, Fat 29.4, SaturatedFat 15.4, Cholesterol 77, Sodium 486.1, Carbohydrate 28.5, Fiber 3.1, Sugar 2.5, Protein 18.9

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From makingthymeforhealth.com


RECIPE: ROASTED CAULIFLOWER & POTATO SOUP WITH DILL WHIPPED CREAM
2012-02-27 For the soup, preheat oven to 450°F. Toss the potatoes with 2 tablespoons of olive oil and season with salt and pepper. Roast for 15 minutes. Meanwhile, toss the cauliflower with remaining 2 tablespoons of olive oil and season with salt and pepper. Add the cauliflower to the pan with the potatoes, stirring to combine.
From thekitchn.com


POTATO AND LEEK SOUP RECIPE - ALDI.COM.AU
Place the oil and butter into a saucepan over a medium heat. Add the onion and garlic and cook until softened. Add the leeks and cook until slightly softened. Add the potatoes and chicken stock and turn the heat to high. Once it comes to a boil, reduce the heat and simmer for 15 minutes or until potatoes are tender.
From aldi.com.au


ROASTED CAULIFLOWER & POTATO CURRY SOUP RECIPE - COOK.ME RECIPES
2021-02-05 Preheat oven and prepare cauliflower for roasting. 2. Preheat the oven to 450 °F. Meanwhile, place 1 head cauliflower cut into florets on a rimmed baking sheet. Drizzle over 1 tablespoon olive oil and sprinkle with 1 tablespoon of the spice mixture and toss. 3.
From cook.me


ROAST LEEK CAULIFLOWER AND POTATO SOUP - ANNABEL'S KITCHEN
Preheat the oven to 190 degrees. Peel the garlic and onions and roughly chop. Remove the outer layer, green tops and roots from the leeks and slice the white part in half lengthways. Roughly chop the cauliflower. Place the prepared vegetables into a large baking tray with a pinch of salt and grind of pepper and roast for 30 minutes.
From annabelskitchen.com.au


CHUNKY CAULIFLOWER POTATO SOUP (HEALTHY) - EVERYDAY HEALTHY …
2016-11-09 Step-by-step recipe instructions. 1 .In a pot heat up 2 tablespoons of oil, add the bay leaf, allspice berries, onion and celeriac and cook gently for 3 minutes stirring often. 2. Add the cubed potatoes and roughly chopped cauliflower and continue cooking for 3-4 more minutes stirring often. 3.
From everydayhealthyrecipes.com


CAULIFLOWER AND BEAN RECIPES : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


ROASTED CAULIFLOWER & POTATO CURRY SOUP - WISCONSIN POTATOES
Spread in a single layer on a rimmed baking sheet. Roast the cauliflower until the edges are browned, 15 to 20 minutes. Set aside. Meanwhile, heat the remaining 1 tablespoon oil in a large pot over medium-high heat. Add onion and carrot and cook, stirring often, until starting to brown, 3 to 4 minutes. Reduce heat to medium and continue cooking ...
From eatwisconsinpotatoes.com


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