Cream of (insert veggie here) Soup

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Potato Leek Bisque

Cream of Potato Leek

I love soup.  I have soup for one of my meals every day.  I find it comforting and delicious.  I prefer smooth soups over chunky soups, and I therefore really enjoy cream of veggie soups.

Recently I was reading Living Nutrition, another food blog, and found this amazing recipe for Roasted Garlic and Zucchini Bisque.  I made the soup and absolutely loved it because it was creamy, smooth and delicious…not to mention nutritious!

I thought about the ingredients and recipe in general and decided to make some alterations and try it with some other veggies. I did, and have concluded that you can make this recipe with 2 – 2 1/2  lbs of pretty much any fresh roasted veggie and get a creamy delicious soup.  Of course, the more starchy the veggie, the more liquid you will need.  Below you will find the basic ingredients and directions and also the ingredients and directions for a delicious Cream of Potato Leek I made tonight.

Basic Ingredients for Cream of (insert veggie here) Soup 

2 – 2 1/2 lbs fresh vegetables cut into 1 inch pieces

Optional: 1 onion chopped

Optional: minced garlic

1 – 2 tbsp Olive Oil

2 1/2 cups chicken or veggie stock (more or less depending on veggies used)

1/3 – 2/3 cup roasted cashews (soak if using raw)

Salt and Pepper to taste

Directions

Pre-heat oven to 400 degrees.  Place veggies on aluminum foil or parchment paper covered pan, drizzle olive oil over veggies.  Bake for 20 minutes.  Remove veggies and place into a high-powered blender (I prefer the Vitamix).  Pour in 2 1/2 cups chicken or veggie stock and 1/3 cup cashews.  Start on low and slowly move up to blend on high.  If you want a creamier soup, add more cashews.  Add salt and pepper to taste.

Ingredients for Cream of Potato Leek

Ingredients for Cream of Potato Leek

Cream of Potato Leek

5-6 small potatoes, skinned and sliced

2 leeks, whites only halved and sliced

1 onion, sliced

1 zucchini, sliced into 1 inch pieces

2 tbsp minced garlic

1 – 2 tbsp Olive Oil

3 cups chicken or veggie stock

2/3 cup roasted cashews

Salt and Pepper to taste

Directions

See above!

Cauli-crust Pizza

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Cauli-crust toped with pesto and parmesan

Cauli-crust toped with pesto and parmesan

I have an unhealthy love for pizza.  This is my new favorite guilt-free pizza recipe.  I found it at The Lucky Penny Blog and, as most of us do, made some adaptations.  I’ve made this recipe about 5 times now and it works very well.  I personally do not feel the need to put any extra cheese on top, but you could top it with whatever you like.  Therefore this is just a recipe for the crust.

Ingredients

1 large Cauliflower, raw, riced
2 tbsp Almond meal 
1 whole egg, fresh
1/4 tsp kosher salt
1/4 to 1/2 grated Parmesan cheese
1-2 tsp Italian seasoning
1/8 tsp crushed red pepper

Directions

Heat oven to 450 and put in 12″ metal pizza pan.

First make sure your cauliflower is raw and riced (click for directions). Put your cauli-rice in a bowl and microwave for 4-5 minutes.  Be careful, it will be steaming!  Spread out the hot cauli-rice on a non-bleached, uncolored dish towel and let it cool.  While it’s cooling, combine the following ingredients in a medium-sized bowl: almond meal, 1 egg, salt, cheese, italian seasoning and crushed red pepper.  Check the cauli-rice.  When you’re ready, wring the life out of that cauli-rice!  You might get a good 1/2 cup of water that comes out of it.  If water still comes out, keep wringing.  This is very important.

Once done wringing, add the cauli-mix and mix together very well.  On the side, get a piece of parchment paper and spray with non-stick cooking spray.  Form the “dough” into a ball and put on top of the parchment paper.  Push the “dough” down and form into a circular pizza shape.  I like to smooth out the edges too.  You kinda have to eyeball the size here.

Pre-baked cauli-crust

Pre-baked cauli-crust

When you’re done, take the pizza pan out of the oven and slide the parchment paper on top.  Put back in the oven for 7 minutes or until turning slightly golden on top.

Completed Cauli-Crust

Completed cauli-crust

When you’re ready, put on your toppings (I use sauce only) and put back in for 5-6 minutes.  Very important: WAIT at least 3 minutes before cutting the pizza.  Cut 4 times to make 8 slices.  Makes 4 servings, 2 slices per serving!

Nutritional Facts

Nutritional Facts Cauli Crust

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