Cauliflower Potato Soup Recipes

HEALTHIER POTATO AND CAULIFLOWER SOUP

Steps:

• Stir cauliflower, chicken broth, water, and potatoes together in a large pot; bring to a boil. Reduce heat to medium and stir in garlic, salt, white pepper, and thyme. Cover pot and simmer until potatoes and cauliflower are soft, 30 to 40 minutes. Remove from heat and let cool slightly, 5 to 10 minutes.
• Mash potato and cauliflower mixture using an immersion blender or potato masher until pureed.
• Bring pureed soup to a simmer; cook until consistency is smooth and flavors are blended, about 30 minutes. Adjust salt, pepper, and thyme to taste.

CHEESY CAULIFLOWER AND POTATO SOUP

Steps:

• In a large saucepan, combine the vegetables, onion, bouillon and 2 cups water. Bring to a boil. Reduce heat; cover and simmer for 4-6 minutes or until vegetables are tender., Stir in the milk, soup, garlic powder and nutmeg. Combine cornstarch and remaining water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Stir in cheese until melted.

CREAMY CAULIFLOWER-POTATO SOUP

Steps:

• Heat butter in a pot over medium-high heat. Saute onion in hot butter until translucent, 5 to 7 minutes. Add chicken stock, cauliflower, potatoes, carrots, and celery; bring to a boil. Continue to boil until vegetables are tender, about 15 minutes.
• Transfer potatoes, cauliflower, and carrots carefully to an electric blender or food processor with 1 cup broth; blend until it reaches your desired consistency.
• Transfer mixture back into the pot. Season with salt and pepper. Add water as needed if consistency is too thick for your liking. Let simmer over medium-low heat, stirring occasionally, for 10 minutes. Serve.

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.

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.

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.

POTATO CAULIFLOWER SOUP

Steps:

• In a soup pot, heat the oil and sauté the onions, dill and thyme until tender. Add the cauliflower and cook a few minutes. Add the stock and potatoes.
• Cover and cook until tender, about 30 minutes. Remove from heat.
• With a hand blender, puree the soup to your desired consistency. It is nice if you leave a few small chunks. (This step can also be done in batches in the blender if you don't have a hand-held blender.).
• Return the pot to the heat. Simmer on low and add bay leaves, salt, pepper and soy sauce. Adjust to taste. Cook 10 more minutes. Remove bay leaf before serving.

CHEESY CAULIFLOWER AND POTATO SOUP

Steps:

• Dice the onion and add it to a soup pot along with the olive oil. Sauté the onion over medium heat for about 5 minutes, or until softened.
• Peel and dice the potatoes into 1-inch cubes. Cut the cauliflower into small florets. Add the cubed potatoes and cauliflower florets to the soup pot along with the vegetable broth. Place a lid on top, turn the heat up to high, and bring the pot up to a boil. Once boiling, reduce the heat to medium-low and let it simmer for about 20 minutes, or until the potatoes and cauliflower are extremely soft.
• Add the evaporated milk to the soup. Use an immersion blender to purée the mixture, or allow it to cool slightly, then transfer the soup in batches to a blender to purée. Blending hot liquids is extremely dangerous, so make sure to let it cool until warm first (adding the evaporated milk will help bring the temperature down), and drape a towel over the lid of the blender as added protection against unintended splatter.
• Once the soup is puréed, season with smoked paprika, salt, and freshly cracked pepper (10-15 cranks of a pepper mill). The amount of salt needed will vary, depending on the salt content of the broth used.
• Place the soup back over medium heat and allow it to heat through. Once hot, begin stirring in the cheese, one handful at a time, until it has fully melted into the soup.
• Serve the Cheesy Cauliflower and Potato Soup with sliced green onions on top.

CAULIFLOWER AND POTATO SOUP WITH CHEDDAR CHEESE

Steps:

• In a large saucepan or Dutch oven, heat the butter over medium heat. Add the onions, chopped celery, cauliflower, potatoes, and garlic. Cook, stirring frequently, for about 8 to 10 minutes. Add 4 to 5 cups of chicken broth , or enough to cover the vegetables. Bring to a boil; cover, reduce heat to low and simmer for about 25 to 35 minutes until vegetables are very tender.
• Stir in the cream, cheese, Worcestershire sauce, nutmeg, cayenne, and pepper.
• Using a blender, purée the soup in about 4 batches until smooth. You could also use an immersion/handheld blender right in the pan. Return the puréed soup to the stovetop and heat through, adding more chicken broth if a thinner soup is desired. Taste and add salt, as needed.
• Garnish the soup with a drizzling of extra virgin olive oil, or a chili or garlic infused olive oil. It would also be delicious with flavored croutons, fresh chopped chives, a little diced cooked bacon, or a swirl of sour cream or roasted red pepper puree.

CAULIFLOWER POTATO SOUP

Steps:

• Cook bacon in a medium pot over medium heat until crispy and browned. Remove the bacon leaving the fat in the pot.
• Stir in the onions and cook until softened, about 5 minutes. Stir in garlic and cook one minute more.
• Add chicken broth, milk, potatoes and cauliflower. Bring to a boil, reduce heat to medium-low and simmer uncovered until vegetables are tender.
• Remove about 1 cup of vegetables, chop, and set aside. Blend soup with a hand blender and bring back to a boil.
• Combine 1 tablespoon cornstarch with 1 tablespoon water. Stir into simmering soup to thicken (add more if needed).
• Remove from heat and stir in chopped vegetables and cheese. Season to taste with salt & pepper.
• Top with crispy bacon and serve.

CAULIFLOWER, GARLIC AND TURMERIC SOUP

Steps:

• Preheat the oven to 200°C/400°F/gas mark 6. Cut the top off the head of the garlic so that you can just see the tops of the cloves. Sit the garlic on a generous square of aluminium foil (shiny-side up) and drizzle a small amount of the olive oil over. Pull up the edges of the foil to form a tightly wrapped but baggy parcel and put in the preheated oven for 40 minutes. Remove and allow to cool a little while you get on with the soup. Pour the rest of the oil into a wide saucepan and fry the onion gently for 10 minutes or so until softened but not browning. Add the cauliflower florets and turn in the oily onion. Add the turmeric and keep stirring, then stir in the potato. Cover and cook over a low to medium heat for about 10 minutes. Squeeze in the pulpy, sweet, baked garlic cloves (just squish the head straight into the saucepan) and then add the stock/broth. Bring to the boil, lower the heat to a simmer, then cover and cook for a further 15 minutes or so. Purée in a foodprocessor or blender or, if you like a soup with more texture, just stick a handheld blender in the pan or bash about with an old-fashioned potato masher. Add freshly chopped parsley or coriander/cilantro to the bowls as you eat.