CH Runners
Not Running => Food => Topic started by: Lintu on March 02, 2013, 08:06:30 PM
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Made this tonight and really liked it. My daughter liked it, too! DH hasn't gotten to eat yet (kid duties) so I'm not sure about him yet. He's a skeptic.
http://www.twopeasandtheirpod.com/roasted-cauliflower-cheddar-soup/ (http://www.twopeasandtheirpod.com/roasted-cauliflower-cheddar-soup/)
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I'm making this tomorrow. Thank you! I'll probably just use the stick blender though I'd imagine it was very smooth in your Vitamix.
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Ooh I want to make this now!
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Let me know how you like it!
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That looks great. Wish I'd seen this thread before I went to the store. I'll pick up the ingredients next time. I've been looking to use my blender more...
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It tastes very good I may have roasted too long though b/c mine is not super attractive... its tan!
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Could be your veggie stock, too. Mine was...I dunno, beige? Ecru? :D
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ecru here. I'm just waiting for the roasted garlic boule I bought to get crusty in the oven (I meant to bake some myself but ran out of time this morning). It's very delicious.
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This is one of those things that you eat for the flavor, not for the visual appeal. Caulliflower soup is a weird one for me. I usually prefer chunky soups to pureed ones, or pureed ones if their strained through a chinoise so they are extremely silky. But, I'm lazy, so I just eat it pureed instead. :D
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It was a delicious recipe. I added a bit of smoked spanish paprika and a splash of milk before pureeing.
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I too added a bit of milk...
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Oh good! I'm glad you guys liked it.
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yes, it was very good. and now my sister will be making it later this week. thanks again!
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That sounds really yummy. Definitely going to try it.
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It is delicious, indeed. :eats:
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Yum! I will have to make this soon. I've been trying to stick to soup and salad or sandwich for lunch, and this looks perfect.
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That's good! I'm lazy so it was a bit more work than I'm willing to do on a regular basis, but I love the idea of making a creamy base out of healthy ingredients
I suspect this could be easily veganized with the substitute of cashews for the cheddar cheese. Any vegans want to try it? I might do that next time to serve to my book clubbers.
I might also be tempted to stick it back in the oven after pureeing to see if I could somehow get a brown crust on top.
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I've had good luck just leaving the cheddar out of things. So, if I wanted to make it vegan, that is what I'd do. I've had good luck using yogurt or buttermilk in place of cheese if any nonvegans wanted to skip the cheese. I guess you could do that for vegans too- look for a plain vegan yogurt or kefir (though I don't know if they are typically as sour).
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Yeah, I guess I was thinking of finding some way to replace the protein and
fat heartiness of cheese.
I suppose you could even just blend up some tofu in there.
I think I'll add nutmeg next time.
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I wouldn't go the direction of tofu, myself. I think it would be pretty rich & creamy even without the cheese. I might try passing it through a really fine strainer or maybe making it more in the style of a bisque (thickened with rice and then pushed through a really fine strainer) to achieve that really silky mouth feel- and then you probably would not miss the creaminess. A little more work, though. Or, you could try beans, I think. Especially if you puree really finely. You can slip the beans out of their skins (like you would when you make hummus) for an even richer/silkier effect. But I'd probably just skip the cheese and go from there.
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Coconut cream or milk
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Wow, that sounds good. On the list!
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Thanks Lintu. I just made this today and it is fantastic!
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I made this today! Well, a modified version.
I used a lot of garlic, chicken stock, and no cheese. I think it's great! I went heavy on the olive oil when I roasted the cauliflower, and I let it roast long enough to get some charr on the edges. Yum.
I don't miss the cheese, but another ingredient to try to add to make it richer could be potatoes or white beans.
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Gonna make it tonight, i have some cheddar cashew cheeze that i made earlier in the week, so i will report back, :)
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It was awesome! DD ate two bowls!
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oh good!
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I am really obsessed with this soup. It's even better the 2nd day. I'm going to make more probably on Friday. :D
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:D I'm glad I'm not the only one wanting to make it again quickly. I'm doing a dairy-free trial at the moment to see if it helps the baby's reflux and I think soups (without the cheese, sadly) will be a mainstay...
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I may not try this again immediately but I am struck by Caito's idea of substituting white beans, those are one of my new fav things to eat so this sounds good!
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I'm wfh and I think I'll make this today. I have some broccoli that needs using, maybe I'll toss that in too.
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So I made this last night and... I thought it was ok. I didn't have cheddar so I left that out. I tried it plain and found it a little bland. So, I ate two bowls and played around with a couple of different things. One I did with truffle oil and finley chopped, roasted, salty hazlenuts. The other I did with some parmesan. I might try it today with some fage. I think it needs some acid or something. Both the versions I tried were pretty good. Not sure it's worth the roasting step though.
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So I made this last night and... I thought it was ok. I didn't have cheddar so I left that out. I tried it plain and found it a little bland. So, I ate two bowls and played around with a couple of different things. One I did with truffle oil and finley chopped, roasted, salty hazlenuts. The other I did with some parmesan. I might try it today with some fage. I think it needs some acid or something. Both the versions I tried were pretty good. Not sure it's worth the roasting step though.
i squeezled (typo; i like it) a lemon over the cauliflower prior to roasting (because i like squeezling lemon on veggies prior to roasting).
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i used cashew cheeze in mine and that is basically cashews + acid (ACV and/or lemon juice).
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So I made this last night and... I thought it was ok. I didn't have cheddar so I left that out. I tried it plain and found it a little bland. So, I ate two bowls and played around with a couple of different things. One I did with truffle oil and finley chopped, roasted, salty hazlenuts. The other I did with some parmesan. I might try it today with some fage. I think it needs some acid or something. Both the versions I tried were pretty good. Not sure it's worth the roasting step though.
Truffle oil...mmmmmm!