Cauliflower And Goat Cheese Soup

Cauliflower And Goat Cheese Soup is a delight for anyone with chronic kidney disease (CKD). It's low in sodium and packed with kidney-friendly ingredients. The use of cauliflower brings both nutrition and versatility to the dish, making it a tasty and wholesome choice.

For those with CKD, finding meals that are both flavorful and suitable can be tough. This soup offers a perfect solution with its balance of creamy goat cheese and healthy vegetables. It's designed to be both delicious and compliant with dietary restrictions for CKD, ensuring a satisfying meal without the worry.

This is one of many soups recipes I have, including my personal favorite: Chicken Noodle Soup for CKD. You will love eating this soup with a simple salad like this Pineapple Salad.

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Ingredients for Cauliflower Cheese Soup Recipe

If you're excited to make this recipe, then I cannot wait to share with you all of these delicious ingredients with you!

Cauliflower - Used for its mild, versatile flavor and creamy texture when blended, serving as the base of the soup.Garlic - Adds depth and aroma, enhancing the overall flavor profile of the soup.Green Onion Stalks - Offer a mild, slightly sweet onion flavor that complements the other ingredients.Dried Parsley - Provides a subtle herbaceous note to add complexity to the dish.Water - Used to adjust the soup’s consistency and help in steaming the cauliflower.Black Pepper - Gives the soup a slight heat and piquancy, balancing the creaminess of the goat cheese.Goat Cheese - Introduces a tangy, creamy element that enriches the soup’s texture and flavor.Homemade Vegetable Stock - Serves as a flavorful liquid base, adding depth and richness to the soup.

See recipe card for quantities.

For More Recipes and Ideas --->> Get Your Free Meals and Recipes That Are Perfect for Pre-Dialysis Diets, Pre-Dialysis with Diabetes, or Dialysis Diets.

Instructions to Make Cauilflower Goat Cheese Soup

Cut up the cauliflower, stems included, into small pieces and place in a large colander.

Rinse thoroughly under running water and let drain briefly when finished. Place cauliflower in a large, microwave-safe dish with garlic, the white part of the green onions, and the dried parsley.

Add 2-3 tablespoons of water and season with pepper, to taste. Cover container and microwave on high until the cauliflower is fork tender, approximately 6-7 minutes. Remove from microwave, and fill blender container nearly half full with the steamed cauliflower mixture. Add 1 cup stock to the blender and blend until smooth. (Make sure the blender lid is adequately vented to allow steam to escape before turning on the blender)

Pour cauliflower puree into a large soup pot and repeat with the remaining steamed cauliflower mixture and stock until it has all been pureed and transferred to the pot.

Turn heat to medium and cook until the cauliflower mixture is heated through, about 5-6 minutes, while stirring occasionally. Add the goat cheese and stir until blended. Cook another minute or two, or until the soup is uniformly heated.

If soup is too thick, add additional stock to reach the desired consistency. If it is too thin, continue cooking until excess moisture has been reduced.

Hint: Ensure the cauliflower is steamed to the perfect tenderness before blending. Getting the right texture is key to a smooth and creamy soup. If the cauliflower is undercooked, the soup may turn out grainy.

Substitutions to Make This Cheese Cauliflower Soup Recipe

If all of the ingredients don't work perfectly for you in this recipe, then I have some substitutions for you! Check out these alternatives below and let me know if they work for you.

Homemade Vegetable Stock (Low Sodium): Instead of using store-bought vegetable stock, which can be high in sodium, make your own low-sodium version. Simply simmer vegetables like carrots, celery, and herbs in water. Green Onion Substitute: While green onions are generally considered safe in moderation for those with CKD, for those who need to be extra cautious with their potassium intake, substituting green onions with dried chives can be a good alternative. Dried chives offer a similar oniony flavor but with a lower potassium content. Variations

Creating variations of the Cauliflower and Goat Cheese Soup can cater to different tastes and dietary needs while keeping the recipe fresh and exciting.

Here are three variations that maintain the health and simplicity of the original recipe:

Roasted Garlic and Herb Variation: For a deeper flavor, you can roast the garlic before adding it to the soup. Cut the top off a head of garlic to expose the cloves, drizzle with a little olive oil, wrap in foil, and roast in a 400°F (200°C) oven for about 30-35 minutes or until soft and caramelized. Spicy Cauliflower and Goat Cheese Soup: To add a bit of heat and depth to the soup, include a diced jalapeño or a dash of red pepper flakes when you’re steaming the cauliflower. For those who can tolerate dairy and are looking for a bit of zest, a dollop of Greek yogurt could be added upon serving. Broccoli-Cauliflower Blend: Incorporate broccoli alongside cauliflower to enhance the nutritional profile and add a different texture and taste to the soup. Use a half-and-half ratio of broccoli to cauliflower, ensuring both are cut into similar-sized pieces for even cooking.

Each variation provides a unique take on the original recipe, allowing for customization based on personal preferences or dietary needs.

Storage

For storing your cauliflower and goat cheese soup, here are some recommendations to maintain its freshness and quality:

Cooling: Allow the soup to cool to room temperature before storing. This prevents condensation from forming inside the container, which can dilute the soup and affect its texture and flavor.Refrigeration: Transfer the cooled soup into airtight containers. It can be stored in the refrigerator for up to 3-4 days. Ensure your fridge is set to 40°F (4°C) or colder to keep the soup safe and fresh.Freezing: This soup can be frozen for longer storage. Pour the cooled soup into freezer-safe containers or bags, leaving some space at the top for expansion as it freezes. Properly stored, the soup can last in the freezer for 2-3 months. To use, thaw it overnight in the refrigerator before reheating.Reheating: When ready to eat, reheat the soup on the stove over medium heat, stirring occasionally, until it is hot throughout. If the soup has thickened in storage, you can add a little water or vegetable stock to adjust the consistency. Microwave reheating is also an option; use a microwave-safe container and cover it, stirring periodically to ensure even heating.

These storage tips should help you enjoy your soup while maximizing its shelf life and maintaining its delicious flavors!

Top tip

Blend to the Right Texture: When blending the cauliflower mixture, achieving a smooth consistency is key for a creamy soup. If your blender struggles with thick mixtures, adding a little more stock during the blending process can help. Remember to blend in batches to avoid overfilling, and always vent the blender lid to allow steam to escape, preventing pressure buildup.

FAQs about Cheese and Cauliflower SoupCan I add other vegetables to this soup?

Yes, you can add other vegetables like carrots, potatoes, or leeks to the soup. These can be steamed or microwaved along with the cauliflower to blend into the puree. This not only diversifies the flavor but also adds nutritional value.

How can I enhance the flavor of the soup if I find it a bit bland?

How can I enhance the flavor of the soup if I find it a bit bland? Enhance the flavor by sautéing the garlic and onion in a bit of olive oil before adding them to the microwave with the cauliflower. You can also add other spices such as nutmeg, cumin, or a dash of cayenne pepper for a little heat. A splash of lemon juice or vinegar can also add a nice zesty note.

Other Kidney Friendly Soups

Looking for other recipes like this? Try these:

Southwestern Chicken Soup - ZYDRecipe - Chili Con CarnePairing with Cauliflower SoupsPineapple SaladMandarin Orange SaladBarley Corn and Spinach Salad ZYD RecipesMediterranean Inspired Quinoa Salad - ZYD

If you tried this Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!

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One of the great things about cauliflower is how well it takes on the flavors of other ingredients. In this case, the more pungent goat cheese adds an interesting and delicious dimension to the finished result.

Author: Mathea Ford, MBA, RDN, LD Prep Time: 25 minutes Cook Time: 15 minutes Total Time: 40 minutes Yield: 4 Category: Entree Method: Saute Diet: Vegetarian Ingredients

1 head CAULIFLOWER, RAW, large (6-7'' diameter)

3 clove GARLIC, RAW

2 stalk ONION, YOUNG GREEN, TOPS ONLY

2 tsp PARSLEY, DRIED

3 tsp WATER, MUNICIPAL

1 tsp PEPPER, BLACK, GROUND

4 oz GOAT CHEESE, SEMISOFT

4.00 servings Homemade Vegetable Stock ZYD

Cook Mode Prevent your screen from going dark Instructions

Cut up the cauliflower, stems included, into small pieces and place in a large colander.

Rinse thoroughly under running water and let drain briefly when finished. Place cauliflower in a large, microwave-safe dish with garlic, the white part of the green onions, and the dried parsley. Add 2-3 tablespoons of water and season with pepper, to taste. Cover container and microwave on high until the cauliflower is fork tender, approximately 6-7 minutes. (Actual cooking time will vary depending on microwave strength and the amount of cauliflower used, so test after 4 minutes and adjust cooking time accordingly). Remove from microwave, and fill blender container nearly half full with the steamed cauliflower mixture.

Add 1 cup stock to the blender and blend until smooth. (Make sure the blender lid is adequately vented to allow steam to escape before turning on the blender). Pour cauliflower puree into a large soup pot and repeat with the remaining steamed cauliflower mixture and stock until it has all been pureed and transferred to the pot.

Turn heat to medium and cook until the cauliflower mixture is heated through, about 5-6 minutes, while stirring occasionally. Add the goat cheese and stir until blended. Cook another minute or two, or until the soup is uniformly heated. If soup is too thick, add additional stock to reach the desired consistency. If it is too thin, continue cooking until excess moisture has been reduced.

Taste and season with additional pepper, if desired. Serve immediately topped with sliced green onion.

Notes

If you want more robust flavors, roast the cauliflower and onion before blending. The flavor will be more complex, but be aware the soup will take on a darker brown color as a result

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