1 head of cauliflower, chopped into about 5 cups of chunks or florets
1 cup cashews
1 tablespoon turmeric – see notes
7–8 cups water
2 teaspoons salt
a squeeze of lemon juice
Sauté: Heat the oil in a deep soup pot. Add the onion, garlic, cauliflower, cashews, and turmeric. Sauté for 10 minutes or until very fragrant.
Simmer: Add the water (I usually start with 4 cups) and salt. Simmer until softened.
Blend: Transfer the soup to a blender and blend into a creamy consistency. It’s best to do this in batches.
Finish: Return to the soup pot and add any additional water (remaining 2-3 cups) if you need to thin it out. Also a good time to season with more salt and a squeeze of lemon juice. Also a good time to top with spiced chickpeas and parsley and olive oil and more salt and put on your most comfy sweater and enjoy!
This delicious recipe and photos were created by PinchOfYum.com, we simply shared it. Please check them out for more great ideas!
Kosher salt and freshly ground black pepper, to taste
12 cups fish stock
2 cloves garlic, minced
1 tbsp. mild curry powder
1 1⁄2 cups heavy cream
1 cup dry white wine
2 tbsp. minced chives
Remove heads and shells from langoustines and lightly crush; chill tail meat until ready to use. Heat 1 tbsp. butter and the oil in an 8-qt. saucepan over medium-high. Cook shells, carrots, celery, and half the onion until vegetables are soft, 6–8 minutes. Stir in tomato paste, paprika, salt, and pepper; cook 2 minutes. Add stock; simmer until reduced by half, about 2 hours. Strain stock.
Wipe pan clean and add 4 tbsp. butter; melt over medium. Cook remaining onion and the garlic until soft, 3–4 minutes. Stir in curry powder; cook 1 minute. Add 1 cup cream and the wine; cook until reduced by half, about 20 minutes. Add reserved stock; boil. Reduce heat to medium-high; cook until slightly thickened, about 30 minutes. Keep soup warm.
Whip remaining cream in a bowl into semi-stiff peaks. Melt remaining butter in a 12″ skillet over medium-high. Season langoustine tails with salt and pepper; cook, flipping once, until cooked through, 3–5 minutes. Divide soup between bowls and top with langoustines; garnish with whipped cream and chives.
This delicious recipe and photos were created by Saveur.com, we simply shared it. Please check them out for more great ideas!
2 cups boneless and skinless chicken breast cooked through and shredded
6 ounces parmesan cheese grated
2 tablespoons fresh parsley chopped (plus extra for garnish)
6 ounces fontina cheese grated
6 ounces mozzarella cheese grated
4 strips of bacon cooked until crisp and chopped
shaved parmesan for garnish
In a large saucepan, melt the butter over medium heat. Add the cream cheese, garlic, milk and heavy cream. Whisk the ingredients until smooth. Bring the mixture to a simmer, as you continue to whisk. Turn off the heat, and whisk in the parmesan cheese. Add a tablespoon of the alfredo to the beaten eggs and whisk vigorously. Now add the eggs to the saucepan, whisking vigorously the entire time so that the eggs do not scramble. Set aside.
Preheat your oven to 350 degrees F and spray a large baking dish with non-stick spray. Set aside.
Cook the gnocchi according to it’s package’s instructions. Drain and set aside.
To a large bowl, add the alfredo sauce, sour cream, ricotta cheese, chicken breast, parmesan cheese, parsley and gnocchi. Fold the ingredients together until combined.
Pour the mixture into your prepared baking dish. Sprinkle fontina and mozzarella cheese on top.
Bake for 15-20 minutes or until warmed through and the cheese is melty and bubbly.
Remove from heat. Sprinkle bacon, parsley and shaved parmesan on top.
Serve immediately and enjoy!
This delicious recipe and photos were created by CookingAndBeer.com, we simply shared it. Check them out for more great ideas!
2 tablespoons coconut oil or cooking oil of choice
1 large about 1 cup onion, diced
3-4 cloves about 1 teaspoon garlic, minced
1 teaspoon fresh grated ginger
2 carrots about ½ cup, peeled and chopped
2 stalks about 2 tablespoons diced celery
1 cup cubed butternut squash
2 ears about 1 ½ cups fresh or frozen corn kernels (I used fresh in recipe testing)
3 cups vegetable broth
1 28 ounce can crushed tomatoes with basil (I used Muir Glen brand in recipe testing)
1 15.5 ounce can white kidney beans, including liquid (may also drain and rinse if desired)
1/4 cup nutritional yeast plus addiitonal for serving if desired
2 teaspoons dried oregano
1 teaspoon crushed red pepper plus additional for serving if desired
3 fresh sage leaves
3 sprigs fresh thyme
Salt and cracked black pepper to taste
2-3 cups cooked whole grain pasta for serving
Heat oil in a large soup pot over medium-high heat. Add onion and salt and cook until onion is translucent, about 5 minutes. Add garlic, ginger, carrot, and celery and cook additional 2-3 minutes. Add squash and corn and cook 2-3 more minutes, adding more salt as needed throughout cooking process.
Stir in broth, tomatoes, beans, nutritional yeast, oregano, crushed red pepper, and black pepper to taste. Add fresh sage and thyme and bring to a boil before decreasing to a simmer. Simmer for about 15 minutes or until soup is hot and flavors have melded.
To serve, spoon cooked pasta into separate soup bowls and ladle minestrone on top. Stir to combine and sprinkle with more nutritional yeast and crushed red pepper if desired.
Store cooked pasta separately from leftover soup to prevent mushy noodles upon reheating. Soup may be stored in the refrigerator for up to one week or stored in the freezer (hold the pasta) for up to three months.
This delicious recipe and photos were created by GratefulGrazer.com, we simply shared it! Please check them out as they have so many other great ideas!
Heat a large dutch oven or stockpot over medium heat. When hot, lay bacon slices in a single layer and cook until crisp. Set aside on a paper towel to drain. Cook sausage in bacon fat, drain and remove to the plate with the bacon, leaving the fat in the pan. Saute the onion in the remaining fat until tender, 2-3 minutes. Add in garlic and saute for 1 minute. Add in the potatoes and toss everything together.
Deglaze the pan with ¼ c. white wine (or chicken broth.) Pour in the chicken broth, bring to a boil, and reduce to simmer. Cook until potatoes are tender, about 15 minutes. Be careful not to overcook them!
When the potatoes are tender, add in your greens to wilt. Stir in the heavy cream and bring the soup back up to a simmer. If you would like it a bit thicker, mix 1 tbsp of cornstarch into 2 tbsp of water, then pour into your soup. Season with salt and pepper.
Serve with parmesan cheese, pepper flake, and some bread to dip! Enjoy!
This delicious recipe and photos were created by ShelfCooking.com, we simply shared it! Please check them out as they have so many great ideas!
Cut the kernels off the cobs and cut the cobs in half.
Heat 2 tablespoons of the butter in a medium saucepan over medium heat. Add the corn kernels and sauté for about 2 minutes.
Add 2½ cups water, the corn cobs and potatoes and bring to a boil over medium heat. Cover the saucepan and simmer until the potatoes are tender, 12 to 15 minutes..
Remove and discard the cobs. Transfer three-quarters of the soup from the pot to the bowl of a food processor or blender. Puree until smooth and then return it to the pot with the remaining soup. Add the cayenne and season with salt and pepper.
Melt the remaining butter in a small skillet over medium heat. Cook until the butter begins to turn golden and smell nutty, 6 to 7 minutes. Add the sesame seeds to the hot butter and cook until golden brown, about 1 minute.
To serve, drizzle the soup with the sesame seed brown butter.
This delicious recipe and photos were created by PureWow.com, we simply shared it! Please check them out for more great ideas!
1¾ pounds fresh tomatoes, halved (or one 28-ounce can whole tomatoes, drained and halved)
1 sweet onion, peeled and quartered
1 head garlic, top third cut off to expose the cloves
¼ cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 cups chicken or vegetable broth
1 bay leaf
2 sprigs fresh thyme
3 tablespoons chopped fresh basil
⅓ cup crumbled goat cheese
Preheat the oven to 375°F. Line a baking sheet with aluminum foil.
Arrange the tomatoes, onion and garlic on the baking sheet. Drizzle the olive oil evenly over everything (including the garlic). Season with salt and pepper.
Roast until the tomatoes start to blister, the onion is tender and the garlic is caramelized, 35 to 40 minutes.
Transfer the tomatoes and onions to a large saucepan. Squeeze the garlic cloves out of the skin and into the saucepan. Add the broth, bay leaf and thyme, and bring the mixture to a simmer over medium-low heat. Simmer until the flavor has developed and concentrated, 20 to 25 minutes.
Transfer the soup to a blender (or use an immersion blender) and blend until smooth.
Ladle the soup into bowls. Garnish each bowl with some of the basil and goat cheese before serving.
This delicious recipe and photos were created by PureWow.com, we simply shared it! Check them out for more delicious ideas!
In a large saucepan over medium heat, cook and crumble beef until no longer pink, 6-8 minutes; drain and set aside. In same saucepan, melt 1 tablespoon butter over medium heat. Saute onion, carrots, celery, basil and parsley until vegetables are tender, about 10 minutes. Add potatoes, ground beef and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes.
Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir until bubbly, 3-5 minutes. Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Stir in cheese, milk, salt and pepper; cook until cheese melts. Remove from heat; blend in sour cream.
This delicious recipe and photos were created by TasteOfHome.com, we simply shared it! Check them out for more great recipes!