Stir cauliflower, chicken broth, water, and potatoes together in a large
Preheat broiler. Toast baguette slices on 1 side. Remove from oven and flip toasts over. Combine blue cheese with 1/2 the spring onions then spread over bread. Broil until cheese melts.
Meanwhile, in a medium saucepan, cook bacon over medium heat. Add remaining spring onions and garlic. Cook, stirring, until just soft. Add potato and leek soup, milk and 1/4 cup water and stir until hot. Serve soup with blue cheese toasts.
Potato and Cauliflower Layer -- In a large pot
otatoes for 10 mins. Add cauliflower and steam for another 8 mins
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
ver medium heat. Add onions and celery and cook until softened. Add
Cauliflower soup.
Cut cauliflower into small flowerettes. Melt butter
Heat olive oil in a soup pot and saute onion until it is translucent.
Add butternut squash, cauliflower, and vegetable stock (or water and vegetable soup base) and cook until vegetables are soft for about 15 minutes.
Add salt and puree the soup using a hand blender or blender.
Ladle into soup bowls and sprinkle parsley flakes (if using).
Infuse love and serve!
Dissolve bouillon cubes in 1 1/2 quarts boiling water.
Add potatoes, celery and onion.
Cook 5 minutes.
Add carrots, broccoli and cauliflower.
Cook until tender.
Add 2 cans of soup (undiluted).
Simmer 10 minutes.
Add cheese; stir until melted.
Heat oil in a large saucepan on medium heat. Cook onion 5 mins, stirring, until soft. Add potato and cook another 2 mins. Add cauliflower and stock; bring to a boil.
Reduce heat to low. Simmer 15 mins, until potato and cauliflower are tender. Puree with a immersion blender until smooth. Season to taste. Serve soup sprinkled with grated cheese.
Heat a heavy based large pan on medium heat. Add a splash of oil, the celery and leek and cook for 5 mins, stirring regularly.
Add Chillies, potato and cauliflower and cook for a further 3 minutes or so.
Add stock, then coconut milk and season with salt and pepper. Bring to boil.
Once boiling, reduce to a simmer and cover. Allow to simmer covered for 20 mins or until the cauliflower is tender. Puree soup and bring to the boil again. Adjust seasoning as desired.
Optional: serve with a small springling of coriander leaves.
Cut the cauliflower into small florets. Peel and dice the potato. Bring the
Heat oil in a large saucepan on medium heat. Cook onion until soft and golden. Add stock; bring to a simmer. Add broccoli and cauliflower; simmer for 1 hour, or until tender. Cool for 10 mins.
Using an immersion blender, puree soup until smooth. Add cheese and cream and season to taste. Reheat the soup slightly to melt the cheese.
he carrot, scallions, celery and onion. Cover and sweat for 5-10
Boil or microwave the potato until tender. Mash potato with the egg yolk, chives, flour and cheese. Shape tablespoons of mixture into patties. Coat in breadcrumbs.
Heat the oil in a large skillet on medium heat. Cook the dumplings until lightly browned. Drain on paper towels.
Heat the beef and vegetable soup with 2/3 cup water in a medium saucepan until hot (do not boil). Serve bowls of soup topped with potato dumplings.
Cook just to heat the broccoli and cauliflower then drain and put into casserole dish.
Spread over the vegetable the mushroom soup.
ef, onion, carrot, vinegar, cloves and sugar in large, heavy-based
To make the raita, combine yogurt, mint and lemon juice. Season. Chill until ready to use.
In a large saucepan, heat oil over high heat. Saute onion and bacon for 2-3 mins, until onion is soft. Add sweet potato and curry paste. Cook for 4-5 mins, until fragrant. Add stock, tomatoes and chickpeas. Bring to a boil, reduce heat and simmer for 15-20 mins, until sweet potato is tender. Let cool slightly then puree. Season.
Ladle hot soup into serving bowls. Swirl raita through soup. Serve with toasted naan.
In a saucepan, combine potatoes and enough water to cover. Bring to a boil and cook for 10 mins. Add cauliflower and cook for 10 mins. Drain then return potatoes and cauliflower to saucepan and mash together.
Gently warm heavy cream and butter for 2 mins, or until butter is melted. Stir into mashed potatoes then fold in chives. Season.
ucepan, add the onions and garlic and saute for 2-3