Cheddar Cauliflower Soup

A switch to the cousin.

My favorite soup of all time is broccoli cheddar. I especially like the really fattening versions from the bakery/cafes. When I made a stop in at Old Grist Mill Bread Company for some lunch, they had a cheddar cauliflower soup. It was a delightful switch from my favorite. I wanted to recreate it a cheddar cauliflower soup at home in order to enjoy it on the snowy days that were in the forecast.

I used a recipe that was a bit healthier than my normal cream based soups. I even used leeks for the first time. Leeks were in my Arizona CSA often, but I never took them. Why? I was intimated. They were much simpler than I thought. A few cuts, lots of water to rinse and simply chopped and ready for the soup. It is a great Meatless Monday meal for the winter.

Cheddar Cauliflower Soup

2 tablespoons extra-virgin olive oil
2 large leeks, white and light green parts only, thinly sliced and rinsed
2 cloves garlic, minced
1 large carrot, thinly sliced
4 cups chopped cauliflower florets (from 1 medium head)
2 1/2 cups low-fat milk, divided
2 cups chicken broth
2 bay leaves
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground mustard
1/4 teaspoon ground nutmeg
3 tablespoons all-purpose flour
1 1/2 cups shredded extra-sharp Cheddar cheese
1 tablespoon lemon juice

Heat oil in a large saucepan over medium heat. Add leeks, garlic, and carrots. Cook, stirring often until leeks are very soft, about 5 minutes. Add cauliflower, 2 cups milk, chicken broth, bay leaves, salt, pepper, ground mustard, and nutmeg. Bring to a boil over medium-high heat, stirring often. Reduce heat to a simmer, cover and cook, stirring occasionally, until the cauliflower is soft.

As the cauliflower is cooking, whisk together the remaining 1/2 cup milk and flour in a small bowl. When the cauliflower is soft, remove the bay leaves and stir in the milk-flour mixture. Cook over medium-high heat, stirring, until the soup has thickened slightly, about 4 minutes more. Remove from the heat. Stir in cheese and lemon juice.

Additions from Eating Well

Veggie Noodle Soup

A Meatless Monday soup for a cold day.

From my meal plans, you can tell that I try to have a meatless meal a week. My husband is a big meat eater, so just one day a week helps us out in many different ways. I like the challenge of finding new meatless meals (slacking lately) that don't have "fake meats" in them. I am always trying to make meatless meals that are packed with veggies. This veggie noodle soup is just that, a meatless meal with tons of veggies and other real ingredients. The noodles help to add some feeling to make it a bit more than just veggies in broth. It can also be meatless replacement for my Sausage and Tortellini Soup. 

Veggie Noodle Soup

Adapted from ButterflyFood 

1 tbsp olive oil

1 small onion, chopped

2 cloves of garlic, minced

3 stalks of celery, chopped

4 carrots, chopped

1 tbsp fresh basil

salt and fresh ground pepper

2 cans (14oz) of diced tomatoes

4 cups (2 cans) vegetable broth

3 cups water

1 1/2 cups (dry) of pasta (your choice)

1 small zucchini, chopped

1 small green bell pepper, chopped

Heat oil in a large sauce pan over medium heat, add onion, garlic, carrots, celery, basil and salt and pepper and cook until just soft. Add the tomatoes and let warm for a couple of minutes. Add water and broth, bring just to a boil then turn down to a simmer for 15 minutes. Add the pasta, zucchini, and bell pepper and cook for another 8-10 min or until all tender. Serves 4-6.

Smoky Black Bean and Rice Stoup made Meatless

Stoup, because it is hearty than a Soup.

 

The first time I had this dish was when a friend's mom made it for lunch. I thought it would make a perfect Meatless Monday Meal. When I was given the recipe it wasn't meatless, there was bacon and chicken stock in it. So sorry Rachel Ray, but we need more meatless meals around my house. It is a really hearty meal. These photos were taken right after it was cooked just sitting in the pot made it because a lot thicker, with little to no broth. Leftovers are great, just a bit thick, remember stoup not soup! I am considering taking it as a camping meal, all cooked just to heat over the fire and eat. It would warm you up from the inside.

Smoky Black Bean and Rice Stoup
Adopted to be meatless from Rachel Ray

2 Tablespoons extra virgin olive oil (twice around the pan)
1 bay leaf
2 celery ribs, chopped
1 medium onion, chopped
4 garlic cloves,minced
1 cup frozen corn kernels
2-15 oz cans black beans
1 Tablespoon ground coriander
1 Tablespoon chili powder
1½ teaspoons ground cumin
1 Tablespoon Worcestershire sauce
2 teaspoons hot sauce
course salt and course black pepper
1-15 oz can diced fire-roasted tomatoes
1-8 oz can tomato sauce
3 cups vegetable broth
1 cup water
1 cup white rice

- Heat a medium soup pot over medium-high heat. Heat olive oil, add the bay lead, celery, onions, garlic and cook for 3-4 minutes to soften the veggies. Add the corn and 1 can of black beans and their juice.
- Drain the other can, then add half the can of beans. Mash the remaining beans in the can with a fork to make a paste out of them, then scrape them into the soup pot - this will make the stoup souper-thick!
- Season the veggies and beans with coriander, chili, ground cumin, Worcestershire, and hot sauce. Season the mixture with salt and pepper to taste.
- Stir in the tomatoes, tomato sauce, water, and broth. Cover the pot and raise the heat to bring the stoup to a boil. Add the rice and cook the stoup over a rolling simmer until the rice is tender but has a little bite left to it, 15 minutes. Adjust the seasonings and serve.

Check out Saturdays with Rachel Ray at Taste and Tell.