Guest guest Posted January 30, 2012 Report Share Posted January 30, 2012 (steamed) Cauliflower + tiny bit of salt+ modest amount shredded sharp cheddar + some of the steaming water + VitaMix= HEAVENLY soup. Thanks B for the great idea. I bought Cauliflower today and made soup tonight. Husband wanted seconds and would have taken thirds had there been any left. I simply can't believe how velvety it is, with NO other ingredients! Amazing. Velda Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 30, 2012 Report Share Posted January 30, 2012 Wonderful! I am glad you both enjoyed it! I served it to my mom once and she absolutely refused to believe it didn't have butter and cream and other goodies. > > (steamed) Cauliflower + tiny bit of salt+ modest amount shredded sharp > cheddar + some of the steaming water + VitaMix= HEAVENLY soup. > Thanks B for the great idea. I bought Cauliflower today and made > soup tonight. Husband wanted seconds and would have taken thirds had > there been any left. I simply can't believe how velvety it is, with NO > other ingredients! Amazing. > Velda > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 30, 2012 Report Share Posted January 30, 2012 Ha Ha, Mel asked if I had put flour in it to thicken it? Isn't that funny? IT is one I will do again. Hey, hoping you are still up. Have a question. Two days ended in only partial sun. Had that big squash in sun oven and it never did get hot enough to cook it. My regular big oven is broke at moment. Can I leave it out in cool overnight, then sun cook it a third day safely? Velda On 1/30/2012 8:43 PM, wrote: > Wonderful! I am glad you both enjoyed it! I served it to my mom once and she absolutely refused to believe it didn't have butter and cream and other goodies. > > > > > >> (steamed) Cauliflower + tiny bit of salt+ modest amount shredded sharp >> cheddar + some of the steaming water + VitaMix= HEAVENLY soup. >> Thanks B for the great idea. I bought Cauliflower today and made >> soup tonight. Husband wanted seconds and would have taken thirds had >> there been any left. I simply can't believe how velvety it is, with NO >> other ingredients! Amazing. >> Velda >> > > > > ------------------------------------ > > Please bookmark these pages: > > /links/ > (this is the Links page where I save the answers to FAQs and Answers, Recipes, and LOTS of other helpful information - this page is always being added to) > > /links/IMPORTANT_VitamixE\ nthusiasts_Membership__001327149393/ > PLEASE DON'T UNSUBSCRIBE IF YOU ARE GETTING TOO MUCH MAIL! (if you unsubscribe, you will lose access to the Links page - an Encyclopedia of Collected Vitamix Wisdom! Go to this link to learn how to stop mail from coming, but STILL be a member of the group so you can STILL visit the Links page and read messages online! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 30, 2012 Report Share Posted January 30, 2012 I think it should be okay if you leave it out where it is cool-I often leave stuff on my porch overnight since the temps are in the 40's or low, and the average fridge is about that. I am just wondering why it isn't cooking well though? I can usually do a HUGE pumpkin or squash in a couple of hours. Are you sure the oven is getting DIRECT sunlight, not shaded by trees, satellite dish, car reflections, etc? A friend that lives near me was having problems, and since she is in the same town, I assumed we should be able to cook at about the same rate-turns out she had her oven sitting on her CAR, which was absorbing all the heat, or was setting it directly on the cold ground which also absorbed it-just wondering where/how yours is set up?Sent from my iPadOn Jan 31, 2012, at 12:24 AM, Velda <solomon@...> wrote: Ha Ha, Mel asked if I had put flour in it to thicken it? Isn't that funny? IT is one I will do again. Hey, hoping you are still up. Have a question. Two days ended in only partial sun. Had that big squash in sun oven and it never did get hot enough to cook it. My regular big oven is broke at moment. Can I leave it out in cool overnight, then sun cook it a third day safely? Velda On 1/30/2012 8:43 PM, wrote: > Wonderful! I am glad you both enjoyed it! I served it to my mom once and she absolutely refused to believe it didn't have butter and cream and other goodies. > > > > > >> (steamed) Cauliflower + tiny bit of salt+ modest amount shredded sharp >> cheddar + some of the steaming water + VitaMix= HEAVENLY soup. >> Thanks B for the great idea. I bought Cauliflower today and made >> soup tonight. Husband wanted seconds and would have taken thirds had >> there been any left. I simply can't believe how velvety it is, with NO >> other ingredients! Amazing. >> Velda >> > > > > ------------------------------------ > > Please bookmark these pages: > > /links/ > (this is the Links page where I save the answers to FAQs and Answers, Recipes, and LOTS of other helpful information - this page is always being added to) > > /links/IMPORTANT__Membership__001327149393/ > PLEASE DON'T UNSUBSCRIBE IF YOU ARE GETTING TOO MUCH MAIL! (if you unsubscribe, you will lose access to the Links page - an Encyclopedia of Collected Vitamix Wisdom! Go to this link to learn how to stop mail from coming, but STILL be a member of the group so you can STILL visit the Links page and read messages online! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 30, 2012 Report Share Posted January 30, 2012 Definately not shaded. The last one I cooked was done in about 3 hours, no problem, but no clouds late in afternoon either. Mine I set up out on the south side of the redwood tree, on the ground (wish I had a table, but not yet). Nothing at all blocking it. I think we are just having too many clouds. Will put it out earlier tomorrow. I had asked Mel to put it out from porch into sun and he forgot, so I put it out today as I left for Curves, when I saw it on porch still. Interestingly enough, there was almost full sun on it on porch, though it was at a slightly back angle where it was sitting on a chair overnight. But it was quite warm, though I would not say hot , it at least had gotten some sun there. I put it out on the angle of the drive facing the sun, no shade at all, but when I got out of curves, it was all cloudy. I left it out until 4, having moved it in front of the redwood, and it did not even register on the thermometer. Strange. The pumpkin felt nicely warm, but not warm enough that I felt it was at all hot and I stabbed it with a fork and it still is quite firm. The smaller sugar pumpkin I cooked in Nov was done easy in 3 hours and pierced easy when I tested it. Velda On 1/30/2012 9:55 PM, Berry wrote: I think it should be okay if you leave it out where it is cool-I often leave stuff on my porch overnight since the temps are in the 40's or low, and the average fridge is about that.  I am just wondering why it isn't cooking well though?  I can usually do a HUGE pumpkin or squash in a couple of hours.  Are you sure the oven is getting DIRECT sunlight, not shaded by trees, satellite dish, car reflections, etc?  A friend that lives near me was having problems, and since she is in the same town, I assumed we should be able to cook at about the same rate-turns out she had her oven sitting on her CAR, which was absorbing all the heat, or was setting it directly on the cold ground which also absorbed it-just wondering where/how yours is set up? Sent from my iPad On Jan 31, 2012, at 12:24 AM, Velda <solomon@...> wrote:  Ha Ha, Mel asked if I had put flour in it to thicken it? Isn't that funny? IT is one I will do again. Hey, hoping you are still up. Have a question. Two days ended in only partial sun. Had that big squash in sun oven and it never did get hot enough to cook it. My regular big oven is broke at moment. Can I leave it out in cool overnight, then sun cook it a third day safely? Velda On 1/30/2012 8:43 PM, wrote: > Wonderful! I am glad you both enjoyed it! I served it to my mom once and she absolutely refused to believe it didn't have butter and cream and other goodies. > > > > > >> (steamed) Cauliflower + tiny bit of salt+ modest amount shredded sharp >> cheddar + some of the steaming water + VitaMix= HEAVENLY soup. >> Thanks B for the great idea. I bought Cauliflower today and made >> soup tonight. Husband wanted seconds and would have taken thirds had >> there been any left. I simply can't believe how velvety it is, with NO >> other ingredients! Amazing. >> Velda >> > > > > ------------------------------------ > > Please bookmark these pages: > > /links/ > (this is the Links page where I save the answers to FAQs and Answers, Recipes, and LOTS of other helpful information - this page is always being added to) > > /links/IMPORTANT__Membership__001327149393/ > PLEASE DON'T UNSUBSCRIBE IF YOU ARE GETTING TOO MUCH MAIL! (if you unsubscribe, you will lose access to the Links page - an Encyclopedia of Collected Vitamix Wisdom! Go to this link to learn how to stop mail from coming, but STILL be a member of the group so you can STILL visit the Links page and read messages online! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 30, 2012 Report Share Posted January 30, 2012 Just noticed you said your friend had it on cold ground. Our ground here is not very cold since day time temps have come close to 70! (very strange winter). Where I set it, the dirt felt sort of warm when I started (solar doing something, haha). Velda On 1/30/2012 10:13 PM, Velda wrote: Definately not shaded. The last one I cooked was done in about 3 hours, no problem, but no clouds late in afternoon either. Mine I set up out on the south side of the redwood tree, on the ground (wish I had a table, but not yet). Nothing at all blocking it. I think we are just having too many clouds. Will put it out earlier tomorrow. I had asked Mel to put it out from porch into sun and he forgot, so I put it out today as I left for Curves, when I saw it on porch still. Interestingly enough, there was almost full sun on it on porch, though it was at a slightly back angle where it was sitting on a chair overnight. But it was quite warm, though I would not say hot , it at least had gotten some sun there. I put it out on the angle of the drive facing the sun, no shade at all, but when I got out of curves, it was all cloudy. I left it out until 4, having moved it in front of the redwood, and it did not even register on the thermometer. Strange. The pumpkin felt nicely warm, but not warm enough that I felt it was at all hot and I stabbed it with a fork and it still is quite firm. The smaller sugar pumpkin I cooked in Nov was done easy in 3 hours and pierced easy when I tested it. Velda On 1/30/2012 9:55 PM, Berry wrote: I think it should be okay if you leave it out where it is cool-I often leave stuff on my porch overnight since the temps are in the 40's or low, and the average fridge is about that.  I am just wondering why it isn't cooking well though?  I can usually do a HUGE pumpkin or squash in a couple of hours.  Are you sure the oven is getting DIRECT sunlight, not shaded by trees, satellite dish, car reflections, etc?  A friend that lives near me was having problems, and since she is in the same town, I assumed we should be able to cook at about the same rate-turns out she had her oven sitting on her CAR, which was absorbing all the heat, or was setting it directly on the cold ground which also absorbed it-just wondering where/how yours is set up? Sent from my iPad On Jan 31, 2012, at 12:24 AM, Velda <solomon@...> wrote:  Ha Ha, Mel asked if I had put flour in it to thicken it? Isn't that funny? IT is one I will do again. Hey, hoping you are still up. Have a question. Two days ended in only partial sun. Had that big squash in sun oven and it never did get hot enough to cook it. My regular big oven is broke at moment. Can I leave it out in cool overnight, then sun cook it a third day safely? Velda On 1/30/2012 8:43 PM, wrote: > Wonderful! I am glad you both enjoyed it! I served it to my mom once and she absolutely refused to believe it didn't have butter and cream and other goodies. > > > > > >> (steamed) Cauliflower + tiny bit of salt+ modest amount shredded sharp >> cheddar + some of the steaming water + VitaMix= HEAVENLY soup. >> Thanks B for the great idea. I bought Cauliflower today and made >> soup tonight. Husband wanted seconds and would have taken thirds had >> there been any left. I simply can't believe how velvety it is, with NO >> other ingredients! Amazing. >> Velda >> > > > > ------------------------------------ > > Please bookmark these pages: > > /links/ > (this is the Links page where I save the answers to FAQs and Answers, Recipes, and LOTS of other helpful information - this page is always being added to) > > /links/IMPORTANT__Membership__001327149393/ > PLEASE DON'T UNSUBSCRIBE IF YOU ARE GETTING TOO MUCH MAIL! (if you unsubscribe, you will lose access to the Links page - an Encyclopedia of Collected Vitamix Wisdom! Go to this link to learn how to stop mail from coming, but STILL be a member of the group so you can STILL visit the Links page and read messages online! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 31, 2012 Report Share Posted January 31, 2012 I make a fairly easy vegan version of cauliflower soup using steamed cauliflower, cannelinni beans (cooked or low salt canned) and nutritional yeast. Â Blend all together (use quantities to your taste preference) and add a pinch of salt, if you like. Â Very flavorful with a butter-cheesy like flavor and very healthy! Another version that I have made is combining steamed cauliflower and potatoes with vegetable seasoning (onion, garlic, celery or your favorite combination) with nutritional yeast. Â Again, healthy & full of flavor. --Â Diane KHeart of Christmas Farmshttp://hocfarms.comon facebook: Â http://www.facebook.com/pages/Heart-Of-Christmas-Farms/62673422893 on localharvest:Â http://www.localharvest.org/heart-of-christmas-farms-llc-M19402 On Mon, Jan 30, 2012 at 10:40 PM, Velda <solomon@...> wrote: Â (steamed) Cauliflower + tiny bit of salt+ modest amount shredded sharp cheddar + some of the steaming water + VitaMix= HEAVENLY soup. Thanks B for the great idea. I bought Cauliflower today and made soup tonight. Husband wanted seconds and would have taken thirds had there been any left. I simply can't believe how velvety it is, with NO other ingredients! Amazing. Velda Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 31, 2012 Report Share Posted January 31, 2012 Thanks, Diane, it sounds delicious. I need to get some beans and try it. We are always thrilled to find more easy vegan recipes. Yum! Barb in MO > > > ** > > > > > > (steamed) Cauliflower + tiny bit of salt+ modest amount shredded sharp > > cheddar + some of the steaming water + VitaMix= HEAVENLY soup. > > Thanks B for the great idea. I bought Cauliflower today and made > > soup tonight. Husband wanted seconds and would have taken thirds had > > there been any left. I simply can't believe how velvety it is, with NO > > other ingredients! Amazing. > > Velda > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 31, 2012 Report Share Posted January 31, 2012 Well, I slightly steamed a head of cauliflower yesterday to make soup. Threw it into the blender with a couple baby carrots and about 3 or 4 mushrooms that were needing to be used. Boy was that a mistake. I totally underestimated the " browness " of the mushrooms. It looked like wet cement and tasted not much better. It went down the drain. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 31, 2012 Report Share Posted January 31, 2012 What mushrooms did you use? Must have been Paris the white ones that you see in the store all the time, when I use Portabello I always remove the gills they will turn anything dark and ugly. I just scrape them with a spoon. With portabellos it also makes more room for stuffing for instance. Sent from my iPad On Jan 31, 2012, at 2:51 PM, " busymomothree " <mich_hamilton@...> wrote: > Well, I slightly steamed a head of cauliflower yesterday to make soup. Threw it into the blender with a couple baby carrots and about 3 or 4 mushrooms that were needing to be used. > > Boy was that a mistake. I totally underestimated the " browness " of the mushrooms. > > It looked like wet cement and tasted not much better. It went down the drain. > > > > ------------------------------------ > > Please bookmark these pages: > > /links/ > (this is the Links page where I save the answers to FAQs and Answers, Recipes, and LOTS of other helpful information - this page is always being added to) > > /links/IMPORTANT_VitamixE\ nthusiasts_Membership__001327149393/ > PLEASE DON'T UNSUBSCRIBE IF YOU ARE GETTING TOO MUCH MAIL! (if you unsubscribe, you will lose access to the Links page - an Encyclopedia of Collected Vitamix Wisdom! Go to this link to learn how to stop mail from coming, but STILL be a member of the group so you can STILL visit the Links page and read messages online! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 31, 2012 Report Share Posted January 31, 2012 Yes, they were the white button mushrooms. I hated wasting that beautiful head of cauliflower. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 31, 2012 Report Share Posted January 31, 2012 Velda, I made this tonight, and you are right, it is heavenly and SOOOO easy! Yummy and creamy!! Wow!Ginny From: Velda <solomon@...> Sent: Monday, January 30, 2012 7:40 PM Subject: Cauliflower Soup (steamed) Cauliflower + tiny bit of salt+ modest amount shredded sharp cheddar + some of the steaming water + VitaMix= HEAVENLY soup. Thanks B for the great idea. I bought Cauliflower today and made soup tonight. Husband wanted seconds and would have taken thirds had there been any left. I simply can't believe how velvety it is, with NO other ingredients! Amazing. Velda Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 31, 2012 Report Share Posted January 31, 2012 Isn't it amazing how velvety creamy it is? None of my broccoli or other veg soups have been that velvety. Velda On 1/31/2012 8:00 PM, Ginny Welton wrote: Velda, I made this tonight, and you are right, it is heavenly and SOOOO easy! Yummy and creamy!! Wow! Ginny From: Velda <solomon@...> To: Sent: Monday, January 30, 2012 7:40 PM Subject: Cauliflower Soup  (steamed) Cauliflower + tiny bit of salt+ modest amount shredded sharp cheddar + some of the steaming water + VitaMix= HEAVENLY soup. Thanks B for the great idea. I bought Cauliflower today and made soup tonight. Husband wanted seconds and would have taken thirds had there been any left. I simply can't believe how velvety it is, with NO other ingredients! Amazing. Velda Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 1, 2012 Report Share Posted February 1, 2012 My taste preference for mushrooms )is pretty much " fresh " not over cooked (lightly cooked is fine) and not blended. Â When I add them to soups (which is often) I usually just chop or slice and add (either raw to just warm with the soup or lightly sauteed first). Â In fact, in soups, I often saute onions and mushrooms (chopped large or sliced, depending on the soup) as I'm not fond of them blended. On blended soups, I prefer to leave a small amount of veggies in chunky form--I don't really care for very smooth soups--it needs to have a little texture. Â Just personal preference! Diane K Heart of Christmas Farmshttp://hocfarms.comon facebook: Â http://www.facebook.com/pages/Heart-Of-Christmas-Farms/62673422893 on localharvest:Â http://www.localharvest.org/heart-of-christmas-farms-llc-M19402 On Tue, Jan 31, 2012 at 2:51 PM, busymomothree <mich_hamilton@...> wrote: Â Well, I slightly steamed a head of cauliflower yesterday to make soup. Threw it into the blender with a couple baby carrots and about 3 or 4 mushrooms that were needing to be used. Boy was that a mistake. I totally underestimated the " browness " of the mushrooms. It looked like wet cement and tasted not much better. It went down the drain. -- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 2, 2012 Report Share Posted February 2, 2012 Diane, Thanks for the recipe for cauliflower soup. I made it tonight and it was wonderful. I did not have any cannelini beans, but I did have some adzuki beans already cooked and added that to the steamed cauliflower, steam water, onions, garlic, nutritional yeast and a spoon of vege bouillion. I have a friend coming over for lunch tomorrow and I will happily serve this soup. Janet > > > ** > > > > > > (steamed) Cauliflower + tiny bit of salt+ modest amount shredded sharp > > cheddar + some of the steaming water + VitaMix= HEAVENLY soup. > > Thanks B for the great idea. I bought Cauliflower today and made > > soup tonight. Husband wanted seconds and would have taken thirds had > > there been any left. I simply can't believe how velvety it is, with NO > > other ingredients! Amazing. > > Velda > > > > > > > Quote Link to comment Share on other sites More sharing options...
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