You are probably thinking that Loaded Baked Potato-style Herbed Cauliflower Turmeric Soup is a long title. It may well be a long title but I needed all the words to properly describe this Loaded Baked Potato-style Herbed Cauliflower Turmeric Soup.
Cauliflower soup to the rescue
The recipe was first created during my 6 week stint with a chest cold that wouldn’t leave, then I made the soup for some of my scrapbooking friends, and then once again last week as my daughter had a fever and asked for soup.
I decided to add some turmeric to the soup because it is a potent anti-inflammatory as well as an immunity booster. Although it doesn’t affect the taste, it does give the soup a yellow tint, so feel free to omit if you think it will bother you.
A demand for the loaded baked potato-style soup recipe
As I mentioned above, I made this recipe, and drove it to the neighboring town of Mystic, Connecticut, to share it with my scrapbook-loving friends. A few days later, one of my ladies asked me for the recipe. Hence, I made the soup once more, and was sure to write down the ingredients and cooking instructions.
Ingredients:
4 teaspoons grapeseed or olive oil
½ cup chopped onion
2 stalks of celery, chopped
3-4 cloves of garlic, chopped
4 cups organic vegetable or chicken stock
1 medium to large head organic cauliflower, cut into florets
1 teaspoon ground black pepper
½ teaspoon salt
½ teaspoon dried chopped thyme
½ teaspoon dried chopped rosemary
2 cups cheddar cheese
½ cup sour cream
1-2 cups of 1% milk
4-5 slices bacon
2 green scallions, minced
Directions:
1. In a large pot, heat the oil over medium heat. Add the onion and celery and stir frequently for 3-4 minutes. Add the garlic and cook another 1-2 minutes.
2. Add the broth to the pot, turn the heat to medium-high, and add the cauliflower, pepper, salt, thyme and rosemary. Bring to a boil, cover, lower to a simmer and allow to cook for 15-20 minutes. Meanwhile, cook the bacon per package instructions and set aside.
3. Remove from the heat and allow to cool for 10-15 minutes. Add the cheese, sour cream, and milk, and stir until combined.
4. Using an immersion blender, blend until smooth. Serve topped with bacon and scallions.
If you love soup, you will love these recipes:
Pesto & Baby Kale Cheese Tortellini Vegetarian Soup Recipe
Denise says
Oh Jennifer this looks so good, and exactly the type of soup we have been craving. Last night Lenny mentioned that we have not been eating enough soup this winter – adding this to the must make list! As well, I am so HAPPY to see you blogging!!!