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Post by Catbatty on Jun 12, 2017 19:53:56 GMT -5
I'm too sick to cook (chest cold) so my husband takes on my usual cauliflower soup recipe...by rushing back and forth from kitchen to my office...to ask me what ingreds, what to do, etc.
Turned out soooo good. Just what a sick person needs.
He had an issue with getting it started and I had to go in and start the IP for him...but that's all.
So, chopped onion, garlic, red bell pepper, carrots, celery, cauliflower...saute a bit (add herbs and spices then so they can brown in a bit)...then add 1/2 box of chicken broth.
Herbs and spices to add at beginning:
Salt and pepper
Bay leaf
red pepper flakes
cumin
turmeric
curry powder
whatever else is on hand, like Mexican oregano
Put lid on and set Pressure to High and timer to 2 minutes.
When it finishes, turn off and release steam. Open and add half and half to taste. Fresh spinach if you have it, cilantro and Italian parsley (chopped) and set to Saute for a minute or two.
That's it. We bowled it up and sprinkled on some shredded Jack cheese. Ooooooooh it was so good.
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Post by wallycat on Jun 14, 2017 18:45:24 GMT -5
Love it when the DHs pitch in.
I'm so sorry you are sick...summer colds are THE worst.
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applecrisp1
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Post by applecrisp1 on Jun 15, 2017 16:54:09 GMT -5
Catbatty,
Hope your cold is better. That soup/flavor combo sounds so good -- I don't think I've ever had cauliflower soup before. Glad the soup was a hit, and that your DH was able to make the recipe for you both.
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Post by karenw on Jun 15, 2017 18:29:02 GMT -5
Sounds like you have a "keeper" ..... both the soup and DH!! Feel better soon!
Karen
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Post by Catbatty on Jun 15, 2017 19:41:01 GMT -5
Hi all -- Thanks all for the well wishes. This bronchial virus is just so BRUTAL. I'm on the 13th or 14th day of it now. It takes the life right out of you! Least, it sure did me. Back to the soup: I just finished off the soup! All gone.  How am I gonna LIVE now? It's the best soup!! Sob. My most recent find for it -- go to deli at market, ask for sliced Boar's Head American cheese. Heat soup in microwave for a minute or so, then top with a slice (or more) of this cheese and nuke for another 2 minutes. OMG OMG OMG This is now my final favorite version of the soup. [You can make it all kinds of ways...forget any cream, 1/2 & 1/2 or milk, use all broth or use a bag or two of those tomatoes you froze last summer. You can add cheese at end, directly to the soup. You can add just about any veg or herbs or spices. About 2 minutes of High Pressure cooks the veggies to done, but doesn't TOTALLY PULVERIZE them. However, even when I've overcooked it, it's just fine. It's herby. It's comforting. It's All HEALTHY!!!!!!!! aND THAT FACT JUST KILLS ME!!!!!!!!! You would NEVER know that from it's taste alone. THE PERFECT FOOD!!!] hahahahahaha The work is the chop. CHOP TILL YOU DROP. Then enjoy for several days.  |
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Post by Catbatty on Jun 15, 2017 19:49:32 GMT -5
oops i should fix what i said: i first saute onion, garlic..then seasonings in a bit of oil...then after a min or two, start adding hard veggies...and let them saute just a bit...but soon I start finishing off adding all the veggies and follow with the liquid...so it isn't much of a saute...just a bit really for the onion, garlic, and then the spices.
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Post by Catbatty on Jul 12, 2017 19:56:20 GMT -5
Yesterday I made my soup a bit differently and it was good. I LOVE THAT THIS ONE SOUP, 2 MINUTES PRESSURE IN INSTANT POT, CAN BE AS DIFFERENT AS A GIRL WEARING DIFFERENT WIGS EACH DAY. Oh oh...I'm getting too excited. What I mean is: I don't really vary the ingredients very much...but by adding something I don't usually add...or using a different kind of liquid... I get a whole new-to-me soup. (This all started with me making cream of cauliflower soup with cheddar cheese.) Latest version: light creamy tomato vegetable soup. Yesterday, I made my 'normal' cauliflower soup--using no added greens other than herbs--but this time I added two cubed potatoes, and THIS TIME the liquid was mostly juice from a Ziplocked bag of frozen tomatoes, and a very small bit of leftover chix broth and some water ...and half & half (very little) at end of cooking. Btw: at end of pressure, I added the tomatoes themselves...along with herbs and more seasonings, a small amount of half and half, (and a squeeze of Agave Syrup in an attempt to offset the acid in the tomatoes) and turned on Saute for a few minutes...and then changed to Slow Cooker until time to eat. (I wanted to give the soup some time to merge with those last-added ingredients. We were too hungry to wait for long but didn't matter...it was sooo good. We are having it for dinner again to night.) For serving in bowl, I added a bit of shredded cheddar. My point is: basic soup recipe can be modified to be veg brothy, or cream of, or cream tomatoey, or just tomatoey, or beefy or WHATEVER YOU LIKE. Change out some spices...change out the juices/broths...change out the veggies. But TWO MINUTES pressure works GREAT!! That's the time I'm now using each time I make veg soup. Purrfect for us. LOVE Instant Pot for making it such a pleasure to make soup. EASY cleanup!!! My husband usually shares making the soup AND the dishes...There are SO FEW dishes/tools involved that we feel very free about all this...and we net soup that is darned healthy...but very tasty as well. |
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How am I gonna LIVE now? It's the best soup!! Sob.