Creamy cauliflower tomato soup.
To make this soup You’ll need some cauliflower,
and some potatoes.
Place in pot with water
and add the cauliflower in too but only cook the cauliflower till is almost tender;
remove the cauliflower and some of the potatoes when tender.
chop up carrots, sauteed onions, and
garlic and cook with the potatoes.
when the potatoes and carrots are soft blend with a hand blender.
add chicken broth powder,
home canned tomatoes,
mix it together
and then add a little more
Cook it, blend it a bit more.
take some scissors and snip some tomatoes into smaller pieces.
add in the cauliflower.
slice a few jalapeños in.
and mix. season with salt and pepper and turmeric.
Heat and serve.
Cauliflower Tomato Chowder
- 4 potatoes
- 2/3 head of cauliflower
- 4 cups water or chicken broth
- 1/3 cup meatless chicken-flavored broth powder, if using
- 1 onion chopped and sautéed
- 3 cloves of garlic minced
- 3-4 carrots chopped
- 1/2 red pepper, chopped (fresh or frozen is ok)
- 1 jar of home canned tomatoes or a 28oz can of diced tomatoes
- 1 15oz can tomato puree
- 2 small jalapeños
- a dash of turmeric
- salt and white pepper to taste
- 1 cup cream or half and half
Peel and dice the potatoes; Trim and roughly chop the cauliflower; Place in pot with water and cook till cauliflower is almost tender; Remove the cauliflower and some potatoes;
Chop the carrots and garlic and add them and the sauteed onion and red pepper to the potato pot and cook till tender; Then blend with a blender, hand or otherwise, till rather smooth;
Now add the broth powder, tomatoes, puree and cooked cauliflower; Snip the jalapenos holding the stem, letting seeds and all fall in the pot—(the theory being that you won’t get your fingers burned with chili juice nor have to wear those annoying plastic gloves)
Add cream or half and half and season with turmeric, salt and pepper; when warmed just right, serve; you may wish to add a bit more water if you like it to have more broth