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

White Bean Turkey Green Chili

A warm and spicy way to get rid of leftover turkey.

I always buy a turkey that is way to big for the amount of people I am feeding. This year, 4 people and an 11.5 pound turkey. So I am planning for too many leftovers where just sandwiches will get too boring. This chili is a great way to use up the turkey in a flavorful way, so you don't feel like you are having Thanksgiving again. Also it doesn't take a lot of time to just throw together, so after cooking all day you can have an easy meal in the next day or so after. 

White Bean Turkey Green Chili

2 Tablespoons olive oil

1 small onion, chopped

2 cloves garlic, minced

1 (14.5 ounce) can chicken broth

1 jar (16 ounce or so) salsa verde

1 (7 ounce) can diced green chiles

1/2 teaspoon dried Italian seasoning

1/2 teaspoon ground coriander seed

1/2 teaspoon ground cumin

1 cup frozen corn

1 pound or whatever you want to throw in turkey, cooked and shredded 

1 (15 ounce) can white beans

1 pinch salt and black pepper to taste

In a large pan, heat oil over medium heat. Cook onion and garlic until soft. 

Stir in broth, salsa, chilies, and spices. Bring to a boil, then simmer for 10 minutes. Add corn, turkey, and beans; simmer at least 10 minutes (I let simmer all afternoon). Season with salt and pepper to taste.

Adapted from All Recipes

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.

Sausage & Tortellini Soup Recipe

Chicken Lips and  Lizard Hips

When we have family events, my aunt will often make this Sausage and Tortellini Soup. It fills you up, warms your bones, and can feed a crowd. I emailed to ask for the recipe I received this response.

"Oh, when I was a little kid I never liked to eat, Mama'd put things on my plate, I'd dump them on her feet, But then one day she made this soup, I ate it all in bed, I asked her what she put in it, and this is want she said.
Chicken lips and lizard hips and alligator eyes, Monkey legs and buzzard eggs and salamander thighs,
Rabbit ears and camel rears and tasty toe-nail pies, Stir them all together, it's Mama's Soup Surprise."

My family is so clever. 

Sausage & Tortellini Soup
Adapted from my Aunt April, originally from a unknown cookbook
1 pound Italian Sausage (hot or mild)
2 cloves of garlic, minced

1 cup onion, chopped
1/2 cup celery 
6 cups (3 cans) beef broth
2 cups (1 can) water
1/2 cup dry red wine or cooking wine
1 can diced tomatoes, drained
1 cup tomato sauce
1 cup carrots, sliced
1 teaspoon dried Italian seasoning
3 basil leaves, chopped (optional if have)
8 oz cheese tortellini (my aunt uses fresh, I use frozen-cheaper)
1 1/2 cups small zucchini, sliced
1 medium green bell pepper, chopped
Parmesan cheese for serving bowls

Brown the sausage in a large stockpot. Remove and drain the grease except for 1 Tablespoon of drippings. Saute onions, garlic and celery in drippings until tender.
Add beef broth, water, wine, tomatoes, tomato sauce, carrots, basil, Italian seasoning, and sausage into pot. Bring to a boil. Reduce heat and allow to simmer uncovered for 30 minutes.
Skim fat off the top of soup. Can't get it all, but getting the bigger bubbles is good.
Stir in zucchini, tortellini, and bell pepper. Simmer uncovered 30-40 minutes until tortellini and zucchini are tender.