Having soup in the freezer is one of the best investments of your time. Especially a soup this easy. Come and take a look at Cauliflower and Potato Soup, another sipping soup to enjoy.
While I love a hearty meaty soup that needs a spoon to get through it!
A mug of vegetable deliciousness, to sip, has become my favorite lunch time treat. And for a good reason. Soup is offered as a mealtime beverage in most Asian countries, while also adding nutrition to the meal. With tea served after the meal. And I thought, why not here as well?! Which is why I have been developing recipes for soups that can be sipped from a mug. My first soup in this category was a classic Cream of Tomato Soup. I started there because quite honestly the commercial version was marketed to be served in a bowl or a mug. So it seemed like the starting point of many more soups to enjoy.Craving a bit of variety was the reason behind developing even more soups!
After the Cream of Tomato came Mushroom Potato Soup, a richly flavored mushroom soup thickened only with a few potatoes. Perfect for mushroom lovers! From there I copied an idea from my daughter. She made a vegetable soup using all the vegetables she had on hand and enough tomatoes to give it a rich red color. When her toddler sat down to tomato soup and a grilled cheese sandwich, he was actually getting lots of veggies! But the best part is that you can use what you have on hand and still get a delicious pot of Chock Full of Vegetables Sipping Soup!
All of these soups share the same recipe development profile.
They are made with vegetables and other whole food ingredients and no flour or cornstarch to thicken. They are all creamy on their own, thick with real food, also on their own. Which leads us to this recipe for Cauliflower and Potato Soup. Full of vegetables, a rich flavor and yes, it can be sipped from a mug! Do keep in mind any soup calling for potatoes as one of the ingredients, is easy to change. Should you wish the soup to be a bit thicker because you prefer a bowl and spoon over a mug, simply add more potatoes. Trust me, it will puree up just the way you want it to be!
Ingredients needed for this recipe:
- cauliflower
- new potatoes
- celery
- onion
- chicken broth
- thyme
- salt
- freshly ground pepper
You will also need the following:
- pressure cooker, stove top or electric
- measuring cups
- measuring spoons
- kitchen knife
- stick blender
- storage containers
Now we are ready to begin!
Cauliflower and Potato Soup
by the seat of my pants!
1 large head cauliflower
1 pound of new potatoes, peel if desired, we do not
4 ribs of celery
1 small onion or half of a larger onion
1 t thyme leaves, crumbled
6 cups chicken stock, we do use Better than Bouillon concentrate
salt to taste
fresh ground pepper to taste
Remover the outside leaves from the cauliflower, rinse, break into large pieces and put them into the cooking pot for your pressure cooker.
Wash, the potatoes. Remove any blemishes, cut into 1 inch chunks and place on top of the cauliflower.
Wash the celery ribs, slice thinly, add to the potatoes.
Dice the onion, and add to the celery along with the crumbled thyme.
Pour in the chicken stock. Close the lid of the pressure cooker and close the valve. Set cooking time for 15 minutes. Let NPR for 10 minutes then open the valve to release pressure. Remove the lid.
Using a stick blender, carefully puree the soup, taste and adjust seasonings with salt and fresh ground pepper. Serve hot or let cool until warm and package for the freezer.
Storage options for Cauliflower and Potato Soup. Store in the refrigerator for up to three days. Or package into freezer containers and freeze for longer storage time. To serve frozen soup, let thaw, heat on the stove or in the microwave, and whisk together for a creamy texture.
UPDATE:
For your convenience, a "copy and paste" version of Cauliflower and Potato Soup has
been included below.
You may also enjoy:
Green Bean Soup, flavor that tastes like summer!
#wholefoodingredients
#scratchmadefoodforyourfamily
#eatmorevegetables!
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Printable "copy and paste" version:
Cauliflower and Potato Soup
by the seat of my pants!
1 large head cauliflower
1 pound of new potatoes, peel if desired, we do not
4 ribs of celery
1 small onion or half of a larger onion
1 t thyme leaves, crumbled
6 cups chicken stock, we do use Better than Bouillon concentrate
salt to taste
fresh ground pepper to taste
Remover the outside leaves from the cauliflower, rinse, break into large pieces and put them into the cooking pot for your pressure cooker.
Wash, the potatoes. Remove any blemishes, cut into 1 inch chunks and place on top of the cauliflower.
Wash the celery ribs, slice thinly, add to the potatoes.
Dice the onion, and add to the celery along with the crumbled thyme.
Pour in the chicken stock. Close the lid of the pressure cooker and close the valve. Set cooking time for 15 minutes. Let NPR for 10 minutes then open the valve to release pressure. Remove the lid.
Using a stick blender, carefully puree the soup, taste and adjust seasonings with salt and fresh ground pepper. Serve hot or let cool until warm and package for the freezer.
Storage options for Cauliflower and Potato Soup. Store in the refrigerator for up to three days. Or package into freezer containers and freeze for longer storage time. To serve frozen soup, let thaw, heat on the stove or in the microwave, and whisk together for a creamy texture.
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