Smoky Potato And Roasted Cauliflower Soup 5fix Recipes

CAULIFLOWER POTATO SOUP

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.

ROASTED CAULIFLOWER SOUP

Steps:

• Place the cauliflower florets into a large bowl of lightly salted water; allow to stand for 20 minutes. Drain well, and arrange on a sheet of heavy aluminum foil on a baking sheet. Spray the olive oil cooking spray evenly on the cauliflower.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Broil the cauliflower until browned, 20 to 30 minutes.
• Meanwhile, heat olive oil in a large soup pot, and cook the onion until translucent, about 5 minutes; stir in the garlic and roasted cauliflower. Pour in the water, season with salt and black pepper, and simmer until all the vegetables are tender, about 30 minutes. Blend the soup in the pot with an immersion hand blender until creamy and smooth.

CURRIED CAULIFLOWER-POTATO SOUP

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.

SMOKY ROASTED POTATO SOUP

Steps:

• Preheat oven to 400 degrees. In a roasting pan or rimmed baking sheet, toss together peppers, potatoes, garlic, and olive oil; season with salt and pepper. Arrange in a single layer and roast until peppers are tender and potatoes are cooked through, about 25 minutes.
• Peel garlic. Peel, seed, and coarsely chop peppers. Add garlic and peppers to a medium pot, along with potatoes and broth; season with salt and pepper and bring to a simmer over medium-high. Wipe pan clean. With a potato masher or back of a wooden spoon, mash some potatoes and peppers until soup is thick and chunky.
• Add chorizo to reserved pan and roast until fat renders and chorizo is crispy, about 7 minutes. To serve, add chorizo and pan drippings to soup.

SIMPLE POTATO AND KALE SOUP #5FIX

Steps:

• In a large saucepan, combine water, bouillon, fennel, and kale.
• Let simmer until kale is tender, about 10 minutes.
• Add Simply Potatoes Diced Potatoes with Onion and let simmer until potatoes are tender and broth is slightly thickened, another 10 minutes.

SIMPLY SENSATIONAL LOADED "NO-BAKE" POTATO SOUP #5FIX

Steps:

• In a large saucepan, combine the cheddar cheese soup and milk over medium heat. Stir frequently, until the soup is smooth.
• Add one package of Simply Potatoes Diced Potatoes with Onion to the soup and mix well. Add 1/4 cup of real bacon bits and 1/2 cup of sour cream and combine thoroughly.
• Allow the soup to simmer over medium-low heat until it is heated through.
• Ladle the soup into serving bowls and top each with 1 tablespoon of real bacon bits and 1 tablespoon of sour cream.

QUICK POTATO AND LEEK SOUP #5FIX

Steps:

• 1. Pour broth into large stock pot and add leeks.
• 2. Bring to a boil and add remainder of ingredients.
• 3. Cook and stir until cheese has melted before reducing heat to simmer.
• 4. Simmer for 15 minutes.
• 5. Enjoy!

POTATO AND ROASTED CAULIFLOWER SOUP

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.

SMOKY POTATO AND ROASTED CAULIFLOWER SOUP #5FIX

Steps:

• Preheat oven to 450 degrees. Chop cauliflower and place evenly on a sheet pan and roast in oven until tender and slightly charred. About 15 to 20 minutes.
• In a large pot, heat chicken broth over medium high heat. Chop chiles and add to broth. Add mashed potatoes and stir until incorporated. Bring to slow boil. Add salsa con queso and roasted cauliflower.
• Using a stick blender or standing blender, puree soup until smooth. Bring to a boil and reduce to simmer for 10 minutes.