Savory Cauliflower And Yam Soup Recipes

SWEET POTATO AND CAULIFLOWER SOUP

Steps:

• Prep all the vegetables, reserving the 2 cups mini cauliflower florets.
• Heat the olive oil in a large saucepan. Cook the garlic, onion and carrot over medium heat until the onion is translucent, about 8 minutes.
• Add the sweet potatoes and the large cauliflower chunks, along with the stock, 3 large pinches of sea salt and the bay leaf.
• Bring to a boil, cover, and lower the heat. Simmer for 30 minutes.
• Discard the bay leaf. Add the chopped thyme and remove the pan from the heat.
• Puree with mixture in a vertical blender until it's smooth.
• Adjust the seasoning and add the reserved cauliflower florets.
• Return to the soup to medium-low heat and cook until the florets are tender, about an additional 10 minutes.
• Garnish with chopped parsley or cilantro before serving.

SAVORY CAULIFLOWER AND YAM SOUP

Steps:

• Warm the chicken broth in a large stock pot.
• Cook the yam in the microwave until soft througout (or bake for 45-60 minutes in the oven at 350).
• In a skillet, saute the onion in butter until starting to translucent, add garlic and continue cooking until both are starting to brown.
• Puree yam in blender with enough broth to get the job done easily, tossing in the 2 cups of spinach at the end so that it is finely chopped, not obliterated. Pour the entire contents of the blender back in the stock pot.
• Add onions and garlic, chop cauliflower and add these and tomatoes to soup.
• Chop carrots and cook in enough water to cook them to tender. Add carrots and water to soup.
• Add spices to taste.
• Add cream just before serving.

SWEET AND SAVORY PUMPKIN-CAULIFLOWER SOUP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Spray cut sides of pumpkin with cooking spray. Place pumpkin halves, cut-sides down, in a roasting pan.
• Bake in the preheated oven until pumpkin is soft, about 1 hour. Remove from the oven, and allow to rest until cool enough to handle, about 10 minutes. Scrape pumpkin flesh into a blender and discard skins.
• While pumpkin is cooling, place frozen cauliflower in a microwave-safe bowl. Microwave on high until fork-tender, about 3 minutes. Add cauliflower to the blender with pumpkin flesh. Add skim milk and evaporated milk and puree until smooth. Transfer mixture to a microwave-safe bowl and stir in brown sugar, marjoram, cinnamon, salt, and pepper.
• Microwave on high until soup is heated through, 3 to 4 minutes.

CREAM OF CAULIFLOWER-JICAMA CURRY SOUP

Steps:

• Melt butter in a large pot, then add diced onion. Sweat the onion until slightly browned, about 5 minutes. Stir in saffron (crushed), tumeric, cumin, fenugreek, and red pepper flakes and cook for another 3 minutes.
• Add jicama pieces and stir for another 3 minutes, making sure to coat everything with the seasoning. Add cauliflower pieces and repeat the process, cooking for another 3 minutes and stirring frequently to coat.
• Add stock and cook on medium heat for another 20 minutes or until cauliflower is tender, stirring occasionally.
• Stir in half-and-half and add salt and pepper, adjusting to suit your personal taste.
• Using an immersion blender, puree the solid ingredients in the pan. Alternately, transfer to a food processor, working in batches, then return to the pot.
• Stir in green onion pieces and serve. Add crispy chicken skin if a more savory soup is desired (note, of course, that this will increase the calories considerably).