Simple Cauliflower Potato Celery Soup Recipes

SIMPLE CAULIFLOWER POTATO CELERY SOUP

Simple Cauliflower Potato Celery Soup image

A silky smooth, delicious vegan soup made from scratch with fresh vegetables. Ready in 30 minutes flat, it's a perfect weeknight meal.

Provided by Berry Sweet Life

Categories Soup

Time 30m

Number Of Ingredients 9

Ingredients

2 tbsp olive oil
1 brown onion (large) (, chopped)
3 cloves garlic (large) (, chopped)
1 medium head cauliflower (about 4 cups) (, chopped into florets)
4 celery sticks (, chopped)
3 potatoes (large) (, peeled and chopped)
2 cups vegetable broth
3 cups water
Salt and ground black pepper to taste

Steps:

Heat the oil in a large saucepan, fry the onion for about a minute before adding the garlic and fry until glassy and fragrant. Add the cauliflower and celery and cook on medium heat, stirring occasionally, for about 3 minutes
Now add the potatoes, vegetable broth and water - the veggies should be very nearly covered with the liquid. Simmer on a medium high heat for about 15 minutes, or until the vegetables are very tender, stir half way through cooking time.
Blend until silky smooth. Season with salt and pepper to taste, top with pesto, chopped herbs and a drizzle of olive oil and serve.

Nutrition Facts : Calories 266 kcal, ServingSize 1 serving

CREAM OF CAULIFLOWER SOUP II

Cream of Cauliflower Soup II image

I make lots of cream soups and this is a good 'basic' recipe. I originally made this in 1990 and always make some modifications - we like lots of garlic as reflected in this recipe!! I also add or substitute other vegetables, i.e., broccoli and spinach. I also use potatoes for thickening rather than cream to keep the fat down.

Provided by Vivien

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

Time 1h

Yield 6

Number Of Ingredients 13

Ingredients

2 tablespoons butter
1 large onion, chopped
4 cloves garlic, minced
2 large potatoes, peeled and cubed
2 carrots, chopped
2 (14.5 ounce) cans chicken broth
1 head cauliflower, chopped
1 cup milk
1 teaspoon salt
½ teaspoon ground black pepper
⅛ teaspoon ground nutmeg
1 tablespoon dry sherry
1 tablespoon chopped fresh parsley

Steps:

In a large pot over medium heat, melt butter. Stir in onion and garlic and cook until onion is translucent, about 5 minutes. Stir in potatoes and carrots and cook 5 minutes more. Pour in chicken broth and bring to a boil. Stir in cauliflower, cover, reduce heat and simmer until vegetables are tender, 10 to 20 minutes. Remove from heat.
Puree in batches in a blender or food processor, or in the pot using an immersion blender. Return to low heat and stir in milk, salt, pepper, nutmeg and sherry. Heat through. Serve garnished with parsley.

Nutrition Facts : Calories 193.8 calories, Carbohydrate 33 g, Cholesterol 13.4 mg, Fat 5.2 g, Fiber 4.8 g, Protein 5.6 g, SaturatedFat 3.1 g, Sodium 476.4 mg, Sugar 6.4 g

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

Ingredients

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

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