ook for 15 minutes. Add cauliflower and more water if needed
arlic, stirring, until softened. Add potato, cauliflower, stock and 3 cups water
dd milk (or broth), potatoes, cauliflower, salt and red pepper. Bring
Potato and Cauliflower Layer -- In a large pot
ish.
Place potatoes and cauliflower into a large pot and
rinse with cold water. Add cauliflower to boiling water; cook until
Heat oil over a medium-high heat. Toss in the mustard seeds; when they start spluttering, add the asafoetida, followed by the cumin seeds, turmeric powder and the green pepper. Add the chopped tomatoes and ginger; stir and saute for a few minutes.
Add the potato, cauliflower florets, sugar and salt; stir well and cook until the potatoes are cooked and the cauliflower tender yet crunchy. (For a crunchier cauliflower, add it when the potatoes are just getting done but not quite finished cooking).
ender. Remove foil, mix in cauliflower, and drizzle with remaining oil
or 1 minute. Stir in potato, cauliflower, chicken broth, and water. Bring
Saute onion, dill and thyme in oil.
Add cauliflower, potato and stock.
Cover and cook until tender, about 30 minutes.
Remove from heat and blend in blender.
(I use 2 cups measuring cup as a scoop and blend 2 cups at a time, pouring mixture right back into the pot.)
Repeat until all large pieces are blended.
Combine soup, milk, cauliflower and 1/2 soup can water in blender container.
Process for 1/2 minute or just until smooth in blender.
Stir in sour cream.
Pour into saucepan.
Cook until heated through.
Sprinkle with nutmeg.
May chill for 4 hours or longer and serve cold.
Yields 2 to 3 servings.
Heat oil in a skillet.
Cook onion and garlic, stirring, until soft.
Add potato, cauliflower, stock and water.
Bring mixture to boil.
Let simmer, covered, for about 10mins, until vegetables are very soft.
Using a hand-held blender (or you may transfer the mixture to the blender container), process the mixture until smooth.
Stir soup gently over low heat for a minute or two.
Season to taste with salt and pepper.
Garnish with fresh chives or parsley before serving.
Put the potato, cauliflower, and onion in a large sauce pot with the oil and 3 tablespoons of water.
Heat until hot and bubbling, then cover and turn the heat down. Cook for about ten minutes.
Add the garlic, ginger, and spices. Stir well and cook for another two minutes, stirring occasionally. Pour in the vegetable stock and season well.
Bring to a boil then cover and simmer for about 20 minutes.
Stir in the yogurt, adjust seasonings again if needed. Serve with cilantro.
Place potato, cauliflower and onion in a pot with the oil and 3 tbsp water.
Heat to boiling, reduce heat cover the pot and simmer for 20 minutes.
Add the garlic, ginger and spices, cook for 2 minutes.
Pour in the stock and season with salt and pepper to taste.
Bring to boil again, reduce heat and simmer 20 minutes.
Stir in the yogurt.
Serve garnished with the coriander leaves.
ven to 425.
Place potato/cauliflower in large bowl or plastic
f boiling water, cook the cauliflower until crisp-tender; about 3
inutes.
Add potatoes and cauliflower; cook over medium heat, stirring
Microwave cauliflower until soft (or cook on stove top- I find it easier in the microwave).
Drain and mash.
Add softened cream cheese, cheddar cheese, salt, pepper and bacon.
Put mixture into sprayed 8x8 baking pan.
Bake at 350 for 20-30 minutes.
Eat or cool and freeze.
To freeze place pan in freezer bag or cover with foil.
When ready to use, thaw in fridge.
Warm in 350 oven 15-20 minutes or in the microwave 8-10 minutes.
eginning to brown.
Add cauliflower and cook a few minutes
1. Bring water to a boil and add potatoes, cauliflower, and chicken bullion. Reduce heat to medium high and cook until very tender, at least 20 minutes.
2. Carefully transfer to a blender or food process, or use an immersion blender. Blend in batches, and return soup to the pot.
3. Reduce heat to medium. Melt in cream cheese. Season and add garlic.
4. Add carrots and ham. Cook till ham and carrots are warmed through.