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Paul Bertolli's Cauliflower Soup recipe on Food52.com

Paul Bertolli's Cauliflower Soup recipe on Food52.com
Cooking is more fun with friends. Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Sign Up ♥ 5,024 + Save ▴ If you like it, save it! Save and organize all of the stuff you love in one place. Got it! If you like something… Click the heart, it's called favoriting. Author Notes: This soup might seem plain, but trust us. Serves 8 3 tablespoons olive oil 1 medium onion (6 ounces), sliced thin 1 head very fresh cauliflower (about 1-1/2 pounds), broken into florets Salt, to taste 5 1/2 cups water, divided Extra virgin olive oil, to taste Freshly ground black pepper, to taste Warm the olive oil in a heavy-bottomed pan. This recipe is a Community Pick! More Great Recipes: Cauliflower|Vegetables|Soups|Appetizers|Soup Topics: Soups 💬 View Comments (311) Share this Recipe Tweet this Recipe Related:  food and drinkSoup

Rockpool's Cream of Cauliflower Soup with Parmesan - Gastromony Cauliflower rocks. My kids love munching on little steamed florets of it and the classic gratin of cauliflower is a venerable side item to accompany any main meal. Unfortunately, half a head of cauli has been about $4 in the supermarkets and not a great deal cheaper at markets. I’m guessing this vege is pretty susceptible to insect infestation (who hasn’t bought a cauliflower that wasn’t home to those tiny bugs) so an edible crop gets pretty pricey. It was therefore almost a shock for me to walk into Coles last week to find a whole head of cauliflower going for $1.80. I stumbled across this Rockpool recipe for Cream of Cauliflower and Parmesan Soup on the net and it sounded delicious. The recipe has been converted for the Thermomix but the above link will give instructions for stove top. Rockpool’s Cream of Cauliflower Soup with Parmesan Ingredients Instructions

Louise’s Favorite Bone Broth or Vegetable Broth Bone broth is a wonderful way to nourish and heal your digestive tract and energize your body; it provides an easily digestible source of vitamins, minerals, and protein. If you’re vegetarian, you can leave out the bones and meat scraps and create a healing vegetable elixir to sip during the day. You can also include just bones and no vegetables, if you like. This broth can be used to sip, or used in recipes for more flavorful grains, soups, and more! Note: gather your ingredients at your own pace Take a large paper shopping bag; open and place it in one of the freezer drawers. Over the course of the week or several weeks, throw all bones and meat scraps in the bag in your freezer drawer. Add 1 or 2 (3") pieces of seaweed, like wakame or digitata, for extra minerals. Keep adding vegetable scraps, meat scraps, and bones to your bag in the freezer until it’s full and you’re ready to make your broth. Put all of the contents of the bag in your freezer into a stainless-steel stockpot.

Paleo Sweet Potato Soup With Bacon Jan 2, 2013 Posted by Mel on Jan 2, 2013 in Blog, Recipes, Soups, Veggies | 78 comments Paleo Sweet Potato Soup With Bacon I like my music to be either upbeat or angry (or, in rare cases, heart-wrenchingly sad), but never middle-of-the-road mellow. I like most of my clothing to be black or, alternately, vibrant colors like orange, neon green, hot pink, or red, but never pastels. And I like my soups to be either big, chunky bits of meat and vegetables — cooked separately then arranged in a bowl and covered with broth — or smooth, veggie-infused purées, but never “throw a bunch of stuff into a pot and simmer” soups. Which is why I like this Gingery Pork & Bok Choy Soup and why I’ve been experimenting with soups like Golden Cauliflower and Silky Gingered Zucchini. This morning, a tweet from Cook’s Illustrated sent me to the kitchen to adapt their Sweet Potato Soup with Bacon and Chives. This recipe appears in my cookbook Well Fed 2: More Paleo Recipes For People Who Love To Eat. Directions: 1.

Oats Uttapam Vegetarian Recipe | FoodFood | Turban Tadka by Master Chef Sanjeev Kapoor. Method Step 1 Grind oats to a coarse powder and put into a bowl. Add gram flour, yogurt, salt and sufficient water to make a batter of uttappam consistency. Step 2 Heat a non-stick pan. Step 3 To make each uttappam, spread a ladleful of the batter in the pan. Step 4 Transfer onto serving plates and serve hot with chutney of your choice. Vegetable Soup Share on Pinterest It had been a long time since I had vegetable soup from a can, then several months ago I was sick and was craving it. I tried it and couldn’t even finish half of it, not because I wasn’t feeling well but because it just tasted off. Also, I have some exciting news! This soup is completely delicious and it’s easy to make. Enjoy! Share on Pinterest Share on Pinterest Ingredients 2 1/2 Tbsp olive oil 1 1/2 cups chopped yellow onion (1 medium) 2 cups peeled and chopped carrots (about 4) 1 1/4 cups chopped celery (about 3) 4 cloves garlic, minced 4 (14.5 oz) cans low-sodium chicken broth or vegetable broth 2 (14.5 oz) cans diced tomatoes (undrained) 3 cups peeled and 1/2-inch thick diced potatoes (from about 3 medium) 1/3 cup chopped fresh parsley 2 bay leaves 1/2 tsp dried thyme Salt and freshly ground black pepper 1 1/2 cups chopped frozen or fresh green beans 1 1/4 cups frozen or fresh corn 1 cup frozen or fresh peas Directions Heat olive oil in a large pot over medium heat.

10-Minute Pizza Soup Oct 17, 2010 Posted by Mel on Oct 17, 2010 in Recipes, Soups | 45 comments I feel kinda funny calling this a recipe because it’s so dead easy. But I’ve made it three times, and every time, Dave exclaims about how delicious it is. Seems worth sharing. The first time I made it, we’d just returned from Prague, along with the head colds we picked up on the airplane. A few minutes later, I was back in the kitchen grabbing ingredients. 10-Minute Pizza SoupMakes two generous servings. Ingredients:olive oil2-3 Italian sausage linkshalf bag frozen chopped broccoli3 cups broth (I like to use half beef, half chicken.)14.5 oz. can chopped tomatoes (I like Muir Glen fire-roasted.) 2-3 teaspoons Penzeys Pizza Seasoning Directions:1. 2. 3. 4. 5. 6. 7. The small print:Yes, you can make it with fresh broccoli and/or tomatoes, but then it’s not 10-minute soup ’cause of the chopping. Tags: broccoli, dino-chow, Italian, paleo Post a comment Like what you've read?

Simple Sesame Noodles I’ll be spending the weekend cooking some new recipes and making such a mess of my kitchen I’ll want to cry and burn down the house and move. I’m really looking forward to it! In the meantime, because it’s Friday, I’m bringing this, one of my all-time favorite recipes, up to the front. It’s cool, easy, and the perfect thing to get us through the remaining days of this inferno some humans are referring to as “Summer”. Sometimes, simple is best. Often, simple is best. Most of the time, simple is best. Sesame noodles fall under that umbrella. This is a very simple recipe for yummy sesame noodles. I love them just the way they are. Start by cooking noodles. Next comes the simple sauce/dressing: 1/4 cup soy sauce. These measurements are all approximations; I almost always go in after the fact and taste, adjust, taste, adjust. I’m a rebel. Chop up 3 to 4 cloves of garlic. Now add 3 tablespoons white sugar to the soy sauce. Sweet and savory. Throw in the garlic. Rice vinegar. Add about 2 tablespoons.

Bread and Onion Soup When I have no vegetables on hand, I make this soup, which requires only onions and leftover bread. Grated Gruyère, one of my mother’s favorite additions to the soup, is a great flavor enhancer. Ingredients 1/4 cup vegetable oil4-5 slices leftover bread, cut into 1/2-inch cubes (2-2 1/2 cups)1 1/2 tablespoons peanut oil2 medium onions, thinly sliced (about 3 cups)5 cups homemade chicken stock or low-salt canned chicken broth1/4 teaspoon salt, or to taste1/2 teaspoon freshly ground black pepper1 cup grated Gruyère or Emmenthaler cheese1 tablespoon minced fresh chives Instructions 1. 2. 3. 4. 5. 6.

Chicken, Cauliflower, and Mushroom Soup | Whole Life Eating Chicken, Cauliflower, and Mushroom Soup (Serves 4) I am calling this soup, but each serving is a hearty meal in itself. I spent less than 30 minutes in the kitchen to prepare it, but my wife thought it tasted like something that had simmered on the stove top for hours. I plan to explore the world of soup much more often! Prep and Cook Time: 25-30 minutes Ingredients: 1 pound of boneless, skinless chicken thighs 32-ounces of chicken broth (Imagine Organic includes no sugar, cane juice, or soy) 1 head of cauliflower 8 ounces of mushrooms Parsley flakes (or fresh if you like) Extra virgin olive oil Garlic powder Black pepper Turmeric Salt My wife gave me a Vitamix blender for Christmas that I used to turn chunks of raw cauliflower into a purée in about one minute. Directions: Slice chicken and mushrooms into bite-sized pieces. Rinse cauliflower. Notes: Turmeric adds a nice flavor, enhances the yellow color, and is reported to have great health benefits. More about Vitamix:

Healthier Roasted Gobi Manchurian (Cauliflower in a Spicy Sauce) If you’ve been following my blog for a while, you probably already know that I love Indian flavors. I’ve shared recipes for classics like Dal Makhani (Indian Butter Lentils) and Lamb Tikka Masala, and I’ve also shared a few dishes remade with Indian twists, like Bloomin’ Indian-Spiced Whole Roasted Cauliflower, Indian-Spiced Roasted Potatoes, and Indian-Spiced Cream of Tomato Soup with Whole Wheat Couscous. Today I’m sharing my version of Gobi Manchurian, an Indo-Chinese fusion of battered, fried cauliflower florets in a spicy, sticky sauce that’s commonly eaten in India. I first had it when I was in undergrad school when eating a homemade Indian feast at my friend’s house. Her mom was an amazing cook and although she served many dishes that night, I still remember my first bite of Gobi Manchurian. This dish isn’t something I’ve ever seen on a menu at an Indian (or even a Chinese!) Healthier Roasted Gobi Manchurian (Cauliflower in a Spicy Sauce) Ingredients Cauliflower: Sauce: Other:

Harvest Black Bean Soup The soup is good fresh from the pot, but even better for a day or 3 or 4 in the fridge. Refrigerates up to 6 days and freezes for 4 months. A soup meant for using up those survivors of the vegetable bin turns them into prime assets when they're browned then cooked with black beans. Believe it or not, pumpkin pie spices are the making of this soup. Who knew dried beans practically light up when simmered with a generous helping of these fresh ground so-called "sweet" spices. Try it; you'll see. Cook to Cook: With each reheat, make it new with flavorings like simmered red wine and orange peel going in one night, a topping of chopped apple and onion the next, and a puree of roasted peppers and dollops of yogurt on another. Ingredients Instructions 1. 2. 3. 4. 5. 6.

Another Budget Friendly Paleo Meal by Erika: “Creamy” Chicken Tomato Crockpot Soup Today I woke up for the first day of my last semester as a college student; a bittersweet moment indeed. Knowing I had a busy day ahead of me I wanted to have a meal ready to go when I got home from my classes and work. I walked into the kitchen grabbed my handy crock pot and started throwing everything that sounded good into it, set it on high and walked out the door for the day. It was a perfect meal for a cold rainy winter day. “Creamy” Chicken Tomato Soup 4 frozen skinless boneless chicken breast Garlic salt to taste 2 tablespoons Italian Seasoning 1 tablespoon dried basil 1 clove garlic 1 14 oz. can of coconut milk (full fat) 1 14 oz. can diced tomatoes and juice 1 cup of chicken broth (I used homemade chicken broth but you can use store bought) Sea Salt and pepper to taste Put all the above ingredients into the crock-pot, cook for 9 hours on low. Served: 6 (with left over’s for lunch the next day) Total cost per person: 2.91

City Food – Julia Child Cooks Mutton Korma in Farash Khana | The Delhi Walla The great chef’s life in Delhi. [Text and pictures by Mayank Austen Soofi] Meet the Julia Child of Farash Khana, a dilapidated neighborhood in Old Delhi. My mother, Kaniz Zehra, cooked excellent biryani. ½ kg mutton (chop, foreleg, shank et cetera), washed and cleaned 250 gm curd 200 gm chopped onions 1 ginger root, peeled and chopped 1 whole garlic, peeled 10-15 black cardamom 8 cardamom cloves 1 small piece of cinnamon 8 black pepper seeds 6 pieces of clove 5 tea spoon coriander powder 1 tea spoon cumin seeds A little mace A little nutmeg Red chilly powder to taste Salt to taste ½ tea cup vegetable oil ½ cup freshly plucked coriander leaves Heat the oil in pressure cooker. Julia’s empire Taste of India Meat is cleaned Chop coriander leaves, please Ginger, Garlic Fry onions Wife Annie comes to help Looks promising? Throw in the paste Get ready with the curd Busy, busy Throw in spices Let the meat cook Waiting Korma is done, rice is boiled Mutton Korma is served… … With roti Be Sociable, Share!

The River Cottage’s Vegetable Bouillon (a.k.a. Souper Mix) Recipe on Food52 Cooking is more fun with friends. Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Collect recipes and articles. Sign Up ♦ 209  Save ▴ If you like it, save it! Save and organize all of the stuff you love in one place. Got it! If you like something… Click the heart, it's called favoriting. Author Notes: There's one surprisingly simple thing you can do tonight (or tomorrow, or Saturday afternoon) that, all winter long, will give you the soup-making power of homemade vegetable broth in—snap! Makes three to four 8-ounce jars (but halves well) This recipe is a Community Pick! More Great Recipes: Stews|Soups|Vegetables|Soup|Fennel 💬 View Comments (50) Share this Recipe Tweet this Recipe

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