Recipes

Red Lentil And Cauliflower Soup

Red Lentil And Cauliflower Soup

The arrival of cooler weather makes me want to cook nutritious, hearty soups. The coconut milk perfectly flavors this Indian inspired soup.
Couverts6
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Equipment

  • Saucepan
  • blender

Ingredients

Instructions

  • In a saucepan, heat the oil and saute the chopped onions for a couple minutes.
  • Add chopped garlic and chopped ginger and cook for 2 minutes.
  • Add sliced carrots, cauliflower florets, lentils, chicken broth and spices.
  • Simmer for 30 minutes.
  • Puree in a blender, adding the coconut milk.
  • Add salt and pepper to taste.
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Course; Soup

Butternut Squash And Cauliflower Soup

Butternut Squash And Cauliflower Soup

Couverts6
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Ingredients

Instructions

  • In a bowl, mix together the onion, cauliflower, squash cubes, 1 1/2 tsp.
  • olive oil, rosemary, salt and pepper.
  • Transfer to a paper-covered baking sheet with parchment roast in the oven for 45 to 60 minutes, or until squash is tender, turning the vegetables after 30 minutes.
  • In a pan, add 1 1/2 tsp.olive oil, and cook the garlic for 1 minute over medium heat, stirring constantly.
  • Add roasted vegetables (keep some pieces of roasted cauliflower for garnish, if desired)and chicken broth.
  • Bring the mixture to a boil and cover.
  • Reduce heat to low and simmer for 15 minutes.
  • In a blender or food processor, process until smooth.
  • Return the soup to the pan.
  • Add milk and mix with a wooden spoon.
  • Warm over medium heat without boiling.
  • For a smoother soup, add a little more milk.
  • Garnish with finely chopped parsley, roasted cauliflower and a drizzle of extra-virgin olive oil.
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Course; Soup / Vegetables

Cheese Cauliflower Soup

Cheese Cauliflower Soup

Couverts8
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Ingredients

For the garnish:

Instructions

  • In a saucepan, melt the butter over low heat.
  • Cook the onions and garlic for 3 to 4 minutes, until they become translucent.
  • Add the potatoes, cauliflower and broth.
  • Bring to a boil.
  • Cover and simmer over medium heat for 20 minutes.
  • Using a blender, puree the soup until smooth.
  • Put the mixture back into the saucepan.
  • Over medium heat, heat just before it starts to boil.
  • Gradually add the cheeses while stirring.
  • Once melted, stir in the cream.
  • For the garnish, place the bacon between two sheets of paper towel.
  • Cook in the microwave for 1 minute, until it is crisp, and crumble.
  • Combine the bacon with the croutons and herbs.
  • Divide the soup into bowls and place one to two tablespoons of filling on each portion.
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Course; Cheese / Soup / Vegetables

Cumin & Orange Roasted Cauliflower Soup

Cumin & Orange Roasted Cauliflower Soup

Are you desperately looking for a quick soup recipe, that is not complicated but incredibly tasty? Look no further, I have what you need.
Couverts6
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Equipment

  • large saucepan

Ingredients

Instructions

  • Preheat oven to 450 ° F.
  • Mix the pieces of cauliflower, onions, garlic, turmeric, paprika, cumin, salt, pepper and olive oil.
  • Place on a baking sheet and bake for 25-30 minutes, until everything is golden brown.
  • Bring broth to a boil in a large saucepan and add the roasted vegetables.
  • Reduce heat and simmer for 5 to 10 minutes.
  • Add zest and orange juice.
  • Puree using a blender or a hand blender.
  • Taste and adjust seasoning if necessary.
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Course; Soup / Vegetables

Slow-Cooker Curried Cauliflower Soup

Slow-Cooker Curried Cauliflower Soup

There is just enough curry in this soup to give it an exotic touch. For a spicier soup, you can always add more curry powder, but without exaggeration as to not mask the delicate flavor of the cauliflower.
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Equipment

  • airtight container
  • Food processor
  • Large skillet
  • slow cooker

Ingredients

  • 2 tbsp. butter or vegetable oil
  • 1 chopped yellow onion
  • 1/2 tsp. mild curry paste
  • 1 cauliflower cut into four, then into thin slices (about 2 lbs total)
  • 1 potato peeled and diced
  • 4 cups chicken or vegetable broth
  • 2 cups of half and half or milk
  • 1/4 tsp. salt
  • 1/4 tsp. tabasco sauce
  • 1/4 cup red onion thinly sliced
  • 1/4 cup fresh cilantro chopped

Instructions

  • In a large skillet, melt butter over low heat.
  • Add yellow onion and curry paste and cook, stirring, for about 5 minutes or until onion is softened.
  • Put the onion mixture in slow cooker.
  • Add cauliflower, potato and broth.
  • Cover and cook on low for 4 to 6 hours.
  • In a food processor or blender (or with a hand mixer), puree the soup until smooth, in batches.
  • (You can prepare the soup up to this step and let it cool completely and place in airtight containers. It will keep up to 2 days in the refrigerator. )
  • Add the cream, salt and tabasco sauce in the slow cooker and mix.
  • Cover and continue cooking at high intensity for 10 minutes or until the soup is hot.
  • To serve, garnish each serving with red onion and sprinkle with cilantro.

Notes & Wine Advice

QUICKER VERSION
Sauteing the onion in butter with the curry paste gives more flavor to the soup, but it takes more time. To save time, you can skip this step and simply mix the onion and curry paste with the cauliflower, potatoes and broth into the slow cooker.
VARIANT
Omit the garlic and add dried herbs, chili powder or freshly ground black pepper.
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Course; Soup / Vegetables

Ambrosia Conserve

Ambrosia Conserve

Couverts3 pints
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Ingredients

Instructions

  • In a large saucepan, combine pineapple with orange juice and zest.
  • Boil for 10 minutes, or until pineapple is soft.
  • Add sugar and boil hard for 15 minutes, stirring often.
  • Add coconut and cherries.
  • Boil for 5 more minutes.
  • Ladle into clean jars and process for 10 minutes in boiling-water bath.
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Course; Fruit / Store food
Cuisine; Amish

Apple Conserve

Apple Conserve

Couverts3
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Ingredients

Instructions

  • In a large saucepan, combine all ingredients.
  • Bring to a boil over medium heat, stirring often.
  • Continue boiling for 20 minutes or until thickened.
  • Ladle in clean jars and process for 10 minutes in boiling-water bath.
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Course; Fruit / Store food
Cuisine; Amish

Cranberry Conserve

Cranberry Conserve

Couverts3
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Ingredients

Instructions

  • In a large saucepan, combine orange and water and boil for 5 minutes.
  • Add cranberries, raisins, and sugar and bring to a boil, stirring often.
  • Continue boiling approximately 20 minutes, or until thickened.
  • Add nuts and continue boiling for 5 minutes, stirring constantly.
  • Ladle into clean jars and process for 10 minutes in boiling-water bath.
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Course; Fruit / Store food
Cuisine; Amish

Apricot Orange Conserve

Apricot Orange Conserve

Couverts3 pints
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Ingredients

Instructions

  • In a large saucepan, combine all ingredients except nuts.
  • Bring to a boil over medium heat, stirring often, and boil hard for 15–20 minutes, or until thickened.
  • Add nuts and boil for 5 minutes more.
  • Ladle into clean jars and process for 10 minutes in boiling-water bath.
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Course; Fruit / Store food
Cuisine; Amish

Cherry Conserves

Cherry Conserves

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Ingredients

Instructions

  • In a medium saucepan, combine all ingredients.
  • Bring to a boil over medium heat.
  • Continue boiling for 30 minutes or until thickened.
  • Ladle into clean jars and process for 10 minutes in boiling-water bath.
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Course; Fruit / Store food
Cuisine; Amish