Smoky Potato And Roasted Cauliflower Soup 5fix Recipes

Steps:

• Place cauliflower in a large bowl. Combine the oil, paprika and salt. Drizzle over cauliflower; toss to coat. Transfer to a 15x10x1-in. baking pan. Bake, uncovered, at 450° for 10 minutes., Stir in garlic. Bake 10-15 minutes longer or until cauliflower is tender and lightly browned, stirring occasionally. Sprinkle with parsley.

Steps:

• In a large saucepan, combine the vegetables, onion, bouillon and 2 cups water. Bring to a boil. Reduce heat; cover and simmer for 4-6 minutes or until vegetables are tender., Stir in the milk, soup, garlic powder and nutmeg. Combine cornstarch and remaining water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Stir in cheese until melted.

Steps:

• Preheat oven to 425.
• Wash and chop cauliflower into individual florets.
• Drizzle cauliflower with olive oil and roast in 425 degree oven for 15-30 minutes.
• Peel, chop into 1" pieces and boil potatoes in 6 cups or water until tender and easily pierced with a fork.
• Add 1 cup of cream (can be substituted with milk or half and half.
• Add 2 cups spinach.
• Add 16 oz cheddar jack.
• Add seasonings: salt, pepper, garlic salt, paprika, adjusting amount for your personal preference or dietary restrictions.
• Add any other spices that you think may compliment a cheesy potato soup.
• If you are a meat eater you can replace the water to boil the potatoes with chicken stock. If you're a vegetarian but want more robust flavors replace the watr.
• If I were a meat eater I may add some ham or bacon.
• Cook on medium until it starts to thicken, stirring frequently to keep it from sticking to the bottom. The leftovers will get more robust and thick.