Pureed Cauliflower And Root Vegetable Soup Recipes

PUREED CAULIFLOWER SOUP

Steps:

• In a wide, heavy saucepan or Dutch oven, heat oil over medium heat. Add onion, reduce heat to low and cook, stirring occasionally, until softened (do not brown), about 5 minutes.
• Add cauliflower, potato and 2 tablespoons butter; stir to combine. Increase heat to medium and continue to cook, stirring occasionally, for 10 minutes. Add 2 cups broth and 1/4 teaspoon fine sea salt. Bring to a simmer, reduce heat to medium-low, cover and cook until cauliflower is tender, 25 to 30 minutes.
• Meanwhile, spread bread in a single layer on a baking sheet. Bake until croutons are dry and lightly golden, 12 to 15 minutes. Remove from oven and cool on a wire rack.
• In a large skillet, heat remaining 1 1/2 tablespoons oil over medium heat. Add escarole and generous pinch salt; cook, stirring frequently, until wilted and tender, about 3 minutes.
• In a blender, carefully purée cauliflower mixture in batches. Return purée to pot and gently heat to warm through. Adjust seasoning. Add additional broth and/or water to thin soup to your liking, if desired.
• Ladle soup into bowls, top with escarole and croutons, drizzle with oil and sprinkle with a little salt.

PUREED CAULIFLOWER AND ROOT VEGETABLE SOUP

Steps:

• In a soup pot, add diced onion to butter and olive oil. Saute over medium heat for 5 minutes.
• Add minced garlic cloves and heat an additional minute.
• Add the root vegetables, peeled and cubed, to the soup pot. Cover and heat on medium for 10 minutes, stirring occasionally.
• Heat stock and water to boiling. Add to soup pot with the bay leaf, black pepper, and salt.
• Cover pot and simmer on medium low for 1.5 hours (or until a fork easily pierces the vegetables).
• Remove bay leaf. Using a blender or immersion hand blender, puree soup mix.
• Alternative: My son prefers this soup in an non-pureed form. In that version, I cube the vegetables much smaller (about 1/2" cubes vs. the roughly 1 1/2" cubes I use for the pureed version). I reduce the cooking time to about 45 minutes, and add cooked egg noodles at the end for a brothy noodle soup. I also sometimes add small meatballs made out of ground turkey.
• For Vegetarian or Vegan use Vegetable broth.